Coconut Eggnog Pie

Coconut Eggnog Pie

4 cups Baker's Angel Flake coconut
1/3 c butter or margarine, melted
2 pkgs Jello Vanilla Instant Pudding and Pie filling
1 1/4 c milk
1/2 c Bacardi Amber Rum
1/8 tsp nutmeg
3 1/2 c thawed Cool Whip Whipped topping

Combine 2 2/3 c of the coconut with butter. Press evenly into ungreased 9" pan. Bake at 300° for 15-20 minutes or until golden brown. Cool.
Combine pudding mix, milk, rum and nutmeg in bowl. Beat at lowest speed of electric mixer for 1 minute. Fold in whipped topping and 2/3 c of the coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2 hours.
Source: Baker's and Bacardi