1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. milk
1 (8 oz.) container thawed Cool Whip
2 (4 serving size) pkg. Jell-O instant pudding and pie filling (any flavor)
3 1/2 c. cold milk
1 pkg. Baker's coconut


Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the Cool Whip; spread over crust. Prepare pudding as directed on package using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread the remaining Cool Whip over the pudding. Top with Baker's coconut (as much as desired). Makes 15 to 18 servings.