Recipe

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• 1 2/3 cup graham crackers crushed
• 1/4 cup white sugar
• 1/3 cup butter melted
• 1- 8 oz package cream cheese softened
• 1 cup cream of coconut
• 1 package cheesecake instant pudding
• 1- 6 oz package frozen, sweetened coconut shaved
• 1- 8 oz container frozen whipped topping thawed
• 1 cup whipping cream

• 1 Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pieplate. Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.
• 2 Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended.
• 3 Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.
• 4 Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish with toasted coconut, if desired.
• 5 Note: For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.