Coconut Cream Pie Delight That’s Better Than Robert Redford

For the crust:
Combine the flour, melted butter, and toasted coconut in a small bowl with a fork. Press into the bottom of a 9 x 13 baking dish; it will be a thin layer. Not to worry, plenty more good stuff is going on top of it. Bake at 350ºF for 10–12 minutes until it looks dry in the middle and is starting to brown a little at the edges. It does not need to be brown all over. Cool completely on a wire rack.

For the middle layer:
Beat the cream cheese until smooth (a wooden spoon works fine for this if it’s soft to begin with). Mix in the confectioner’s sugar and 1 cup whopped topping just until incorporated. (Reduced-fat cream cheese, if you’re using it, tends to rebel and turn runny if beaten too much.) Spread evenly over cooled crust. Chill for about 10 minutes to set slightly.

For the pudding layer:
Whisk together both pudding mixes and the milk until the mixture starts to thicken. Pour or spoon gently and evenly over the cream cheese layer and spread out evenly. Chill to set (at least 15 minutes) before topping with remaining whipped topping in a thin, thick, or somewhere-in-between layer, depending on your preference.

Chill until ready to serve. At serving time (but not before), top with additional toasted coconut. Cut into squares and serve.