graham cracker crust
1 (8oz) package cream cheese at room temperature
1 cup/can of cream of coconut
1 package cheesecake flavored instant pudding
1 1/2 unsweetened shredded/powdered coconut
1 (8oz) tub of whipped topping
Mix together cream cheese and cream of coconut. Add pudding mix and shredded coconut and incorporate. Fold in the whipped topping. Spoon mixture into crust and refrigerate. You may toast part of the shredded coconut and use as a topping.
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