2 cups frozen whole strawberries, thawed
Red food coloring, optional
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/2 cup flaked coconut, toasted
In a mixing bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping. Pour into crust; sprinkle with coconut. Chill until serving. Store leftovers in the refrigerator.
Yield: 6-8 servings.
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