About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.
Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.
Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.
Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.