INGREDIENTS
For the crust
1
package (14.3 oz) Oreo cookies
8 tbsp
unsalted butter
For the filling
1
package (3.4 oz) instant coconut or vanilla pudding (see note)
1 1/4 cups
milk (I used nonfat)
8 oz
cream cheese
2 oz
containers Cool Whip, divided
1/4 cup
granulated sugar
4 tbsp
caramel sauce, divided
1 1/4 cups
toasted coconut
2 tbsp
hot fudge sauce