COCONUT DELIGHT DESSERT

COCONUT DELIGHT DESSERT 2 cups vanilla wafer crumbs 1/2 cup butter, melted 2 tbsp. sugar 1 pkg. (8 oz.) cream cheese, softened 1 container (12 oz.) thawed Cool Whip, divided 1 cup powdered sugar 2 pkg. (4 serving size) regular coconut cream pudding mix 2-1/2 cups milk Toasted coconut Fresh strawberry halves Combine cookie crumbs with butter and 2 tbsp. sugar and press into a 9 x 13 inch baking pan. Bake 8 minutes at 350. Cool. Meanwhile, mix pudding and milk together in microwave-safe bowl and cook 7 to 8 minutes, stirring every 2 minutes, until thickened. Set aside to cool. Beat cream cheese and powdered sugar until smooth. Add 2 cups Cool Whip and mix in until well blended (I used a wire whip). Spread evenly over cooled crust. Spread with cooled pudding. Top with remainder of Cool Whip. Sprinkle toasted coconut over top and arrange strawberry halves over. Cover and chill for several hours.