Crust:
15 Graham Cracker sheets
1/2 C Coconut Flakes
2 T Brown Sugar
1 stick Butter, melted
Cheesecake Layer:
16 oz Cream Cheese, softened
1 C Powdered Sugar
1 t Coconut Extract
8 oz Cool Whip
Pudding Layer:
2 boxes Coconut Cream Pudding Mix
3 C Milk
Topping:
8 oz Cool Whip
1/2 C Toasted Coconut
Crumble the graham crackers into fine crumbs. Add rest of crust ingredients and combine. Firmly press crust into a greased 9×13 pan. Set aside.
Beat cheesecake layer ingredients, except Cool Whip until thoroughly mixed. Add Cool Whip and beat on low until mixed.
In a separate bowl, whisk pudding mix with milk until combined.
Spoon cheesecake mix onto crust, spreading evenly to the edges. Pour pudding mixture evenly over cheesecake layer evenly to the edges. Top with Cool Whip, then sprinkle toasted coconut over the top. Chill overnight. Serve.