Coconut Cream Pie Dessert

Ingredients:

• 2 pkgs (3.4 oz each) instant coconut cream pudding


• 2 cups evaporated milk, chilled


• 1 cup cold water


• 2 cups (8 oz tub) extra-creamy whipped topping


• Crust:


• 2 cups graham cracker crumbs


• 1 stick butter, melted


• 2 tbs sugar


• Topping:


• 1 cup (1/2 an 8 oz tub) extra-creamy whipped topping


• 1/2 cup toasted coconut


• 1/4 cup hot fudge sundae sauce (optional)

Directions:

Place crust ingredients in a small bowl.  Mix well, making sure crumbs are well coated with butter.  Press into the bottom of a 11 x 7-inch oblong pan.

In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes.  Let this stand for about one minute.

Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust.  Refrigerate until pudding layer is firm, about 3 hours.

Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.

If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until it's of drizzling consistency.  Drizzle over top of dessert.  NOTE:  I used the sauce but served it separately.

Serves 8-12 depending on sizes cut.