Amaretto Coconut Cream Pie

Makes 8 servings

1/4	cup flaked coconut
1	container (8 ounces) thawed frozen nondairy whipped topping, divided
1	container (8 ounces) coconut cream or vanilla yogurt
1/4	cup amaretto liqueur
1	package (4-serving size) instant coconut pudding and pie filling mix
1	prepared (9-inch) graham cracker pie crust
	Fresh strawberries and mint leaves (optional)

Preheat oven to 350°F. To toast coconut, place on baking sheet. Bake 4 to 5 minutes or until golden brown, stirring frequently. Cool completely.
Place 2 cups whipped topping, yogurt and amaretto in large bowl. Add pudding mix. Beat with wire whisk or electric mixer at low speed, 1 to 2 minutes or until thickened.
Pour pudding mixture into crust; spread remaining whipped topping over filling. Sprinkle with toasted coconut. Garnish with fresh strawberries and mint leaves, if desired. Refrigerate.

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