• Spray a 9x13 baking pan with non-stick spray.
• Preheat oven to 350ºF. Spread the shredded coconut out in a single layer on a baking sheet. Toast for 8-10 minutes until golden brown stirring halfway through. WATCH CLOSELY!
  1 cup Sweetened shredded coconut

Crust

• In a medium-size bowl combine the graham crackers, granulated sugar, and melted butter. Press the crumb mixture firmly and evenly into the prepared pan. Freeze while you prepare the next layer.
  1 1/2 cups Graham cracker crumbs, 2 tbsp Granulated sugar, 1/2 cup Unsalted butter

Coconut Cheesecake Layer

• In a large bowl beat the cream cheese, powdered sugar, and coconut extract until smooth and combined. Fold in the whipped cream topping until thoroughly combined. Spread the coconut cheesecake over the graham cracker crust, taking it to the edges. Freeze while you prepare the next layer.
  16 oz Cream cheese, 1 cup Powdered sugar, 1 tsp Coconut extract, 8 oz Cool Whip

Coconut Pudding Layer

• In another large bowl whisk the coconut pudding mixes with the half-and-half for 2 minutes or until the pudding starts to thicken. Spread the coconut pudding over the top of the cheesecake layer, all the way to the edges.
  2 3.4oz Instant coconut cream pudding mix, 3 cups Half-and-half

Topping

• Spread the remaining container of Cool Whip over the top, garnish with the toasted coconut, cover, and refrigerate for at least 6 hours up to overnight before serving.
  8 oz Cool Whip