3Press crushed wafers into bottom of 13 x9 inch pan;REFIGERATE while you prepare the filling.
4Beat cream cheese and sugar with mixer until well blended,whisk in 1 cup of the COOL WHIP.
5CAREFULLY spread over the crust
6Stand the reserved wafers around the edges.
7Beat the pudding mix and milk with a whisk in a medium bowl 2 minutes,stir in 1 cup of COOL WHIP and 3/4 cup of toasted coconut,spread over cream cheese layer.
8Top with remaining COOL WHIP and coconut
9REFRIGERATE at least 5 hours.
10HOW TO TOAST COCONUT:
spread coconut evenly in a shallow pan.Bake at 350 degrees for only 7-10 minutes until light brown,stir frequently,or spread in a microwavable pie plate.microwave on high 3 minutes or until lightly browned,stirring every minute.WATCH CAREFULLY AS COCCNUT CAN BURN EASILY1
11You can use more COOL WHIP,even better!