1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package instant coconut cream cheese
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pudding mix, cream cheese, and cream cheese. Beat until smooth. Fold in whipped topping. Spread mixture into graham cracker crust.
Bake in preheated oven for 30 minutes, or until filling is set. Cool completely before cutting into squares.