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Coconut Eggnog Pie



Ingredients:
1 baked pie shell
2 packages (4 serving size) vanilla instant pudding
3/16 Quart(s) milk
1/2 Cup(s) ammaretto or rum
1/8 Teaspoon(s) nutmeg
1 8 oz container cool whip
2/3 Cup(s) coconut
Directions: Combine pudding, milk, liquior and nutmeg in a bowl. Beat at lowest speed for one minute. Fold in Cool Whip and coconut. Spoon into crest. Sprinkle with more coconut on top. Chill two hours.
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