Step 1

Combine both boxes of the instant pudding and the whipping cream in a bowl and mix well. Add 2/3 cup of shredded coconut then fold in 2/3  of the whipped topping container.

Step 2

Spread mixture into graham cracker crust. Top with remaining whipped topping and toasted coconut.

Step 3

Chill for 2-3 hours before serving.