INGREDIENTS
2 cups
evaporated milk, chilled
2
pkgs (3.4 oz each) coconut cream instant pudding mix
1 cup
cold water
2 cups
tub) extra-creamy whipped topping
Crust:
2 cups
graham cracker crumbs
1 stick
butter, melted
2 tbsp
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)