1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup milk
1 (2 ounce) can sliced pecans
1 (15 ounce) can whole coconut, drained
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (2.75 ounce) package instant vanilla pudding mix
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the cream cheese and milk. Beat in pecans and coconut. Fold in whipped topping and pudding mix. Spread mixture evenly into pie crust.
Bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares.