Blend milk and vanilla pudding packets for about 2 minutes. Add caramel ice cream topping and stir. Fold in Cool Whip. Refrigerate while you toast the coconut.

Preheat oven to 400°F. Toast coconut until lightly brown about 10 minutes. Watch closely and stir about every 3 minutes. (Coconut will burn quickly.)

In a 9x13 pan, dip the cookies in milk for a second or two and layer them to cover the bottom of the pan. You may need to break the cookies to fit the pan.

Pour half of pudding/cool whip mixture on top and level.

Drizzle caramel sauce and chocolate sauce on top of pudding layer. Sprinkle with half of the toasted coconut.

Place another layer of cookies to cover the surface. (don't forget to dip these cookies in milk as well) Break cookies accordingly to fill.

Place the second half of pudding/cool whip mixture on top and level.

Repeat with the caramel sauce, chocolate sauce, and toasted coconut.

Refrigerate overnight and serve.