This is a recipe that I use when I make a coconut creme pie but I converted it to a 13x9. It is very rich but you just want to keep eating it. The nutty crust is the real stand-out in this recipe along with the creamy coconut pie filling. This is achieved by using the half and half instead of milk.
1Preheat oven to 350 degrees. Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts. Mix thoroughly. Spray lightly a 13 x 9 glass pan. Press mixture evenly into bottom of pan. Bake for 13-15 min depending on your oven. You just want to see slight brown on the edges. Completely cool. Put 1 cup shredded coconut in a small skillet and toast lightly, set aside to cool.
2Beat 1 package softened cream cheese with 1 cup powdered sugar. Mix by hand then whip it for a few minutes with electric mixer until fluffy. Fold in 1/3 of the whipped topping into mixture and set aside.
3After crust is cool spread cool whip/cream cheese mixture onto crust using smooth strokes.
4In heavy bottom pot put in both packages of pudding and milk and whisk. Slowly bring to a boil being careful not to burn the bottom. Set aside to cool.
5Spread cooled pudding onto crust mixture. Spread the rest of the cool whip on top. Sprinkle with toasted coconut. Chill for at least two hours or overnight. Keeps for days.