21 OREO Cookies, divided
1/4 cup butter, melted
3/4 cup sweetened flaked coconut, divided
2 pkg. (4-serving size each) chocolate fudge instant pudding mix
2 cups milk
1/2 cup half-and-half
2 tsp. coconut extract
2 cups thawed frozen whipped topping, divided
Heat oven to 350°F.
Reserve 1 cookie for later use. Finely crush remaining cookies; place in medium bowl. Add butter and 1/2 cup coconut; mix well.
Press crumb mixture onto bottom and up side of 9-inch pie plate.
Bake 8 min.; cool completely.
Meanwhile, toast remaining coconut; cool completely.