• 2 Packs Coconut Dry Pudding Mix
• 3 Cups Whole Milk
• 1/4 Cup Caramel Sauce
• 12 Oz. Cool Whip
• 2 Packages Classic Shortbread Cookies
• 1 1/2 Cups Of Toasted Coconut
• 1 Cup Whole Milk
Blend milk & pudding mix for about 2 minutes. Add caramel topping & stir. Fold in Cool Whip. Refrigerate. Preheat oven to 400°F. Toast coconut until lightly brown. In a pan, dip the cookies in milk for a second or two and layer them to cover the entire bottom of the pan. Pour half of pudding/cool whip mixture on top and level. Drizzle caramel sauce and chocolate sauce on top of pudding layer. Sprinkle with half of the toasted coconut. Place another layer of cookies to cover the surface. Place the second half of pudding/cool whip mixture on top and level. Repeat with the caramel sauce, chocolate sauce, and toasted coconut. Refrigerate overnight and serve.