1. Make the Graham Cracker Crust

• Lightly grease a 9×13-inch baking dish with non-stick spray.

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until mixture resembles wet sand.

• Press firmly into the bottom of the pan using a spatula or the back of a spoon.

• Place in the freezer to chill while preparing the next layer.

2. Prepare the Coconut Cheesecake Layer

• Beat cream cheese and powdered sugar until smooth and creamy.

• Mix in the coconut extract.

• Gently fold in the Cool Whip until well combined and no lumps remain.

• Spread evenly over the chilled crust. Return pan to the freezer for 10 minutes.

3. Mix the Coconut Pudding Layer

• In a large bowl, whisk together coconut pudding mix and half-and-half (or milk) for about 2 minutes, until thickened.

• Pour and spread pudding evenly over the cheesecake layer.

4. Add the Topping

• Spread the remaining Cool Whip over the pudding layer, smoothing it into an even layer.

• Toast shredded coconut at 350°F for 8–10 minutes, stirring halfway through. Let cool.

• Sprinkle toasted coconut over the top of the dessert.

5. Chill and Serve

• Cover the dessert with plastic wrap or a fitted lid.

• Refrigerate for at least 6 hours or overnight for best results.

• Slice into squares and serve chilled. Enjoy!