1 (8-9 inch) Graham cracker crust
8 ounces Cream cheese, at room temperature
1 can Cream of coconut
1 package Jell-o Cheesecake Instant Pudding mix
7 ounces Shredded coconut
8 ounces Extra Creamy Cool Whip
Beat cream cheese and cream of coconut until smooth. Add pudding mix and beat until thickened and creamy. Stir in coconut until well mixed. Fold in Cool Whip. Spread in prepared crust. Cover with plastic wrap and chill two hours.
Presented by Olivia Sipe, Miss Olivia's Table