Ruth Sheppard
In a 9x13 inch pan, mix:
1 ½ c. flour
1 ½ t. sugar
1 t. salt
½ c. canola oil
2 T. milk
Cut ingredients together with a fork until soft dough forms. Then press dough into the bottom of the pan and up the sides with hands. Prick dough with a fork! Bake at 425º for about 20-25 minutes or until golden brown. Let cool.
Filling: 1 large box vanilla instant pudding, prepare as box says. Whisk until almost set, then add 1 ½ c. coconut, ¼ t. coconut extract, and pour over cooled crust.
Topping: Fold in 2 T. powdered sugar and 1 t. vanilla into 1 carton cool whip. Spread on top of filling. Top cool whip with 1 c. toasted coconut. Refrigerate.