1Unroll crescent rolls and place in a 9x12 pan and press seams together. Bake for 10-12 minutes in a 350 oven or until light brown. Cool the crust.
Mix Pudding according to instructions on the package using ½ cup less 2% milk. When the crust is cool pour this mixture onto the crust to form a filling.
Top with cool whip and coconut. Store in fridge for ½ hour and it will be ready to eat.