Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).

Mix together:

• Graham cracker crumbs
• Sugar
• Melted butter

Press firmly into a greased 9×13-inch baking pan.

Bake for 8–10 minutes.

Cool completely.

(For a completely no-bake version, refrigerate the crust for 30 minutes instead of baking.)

Step 2: Prepare the Pudding

Whisk together:

• Coconut cream pudding mix
• Cold milk

for about 2 minutes until thickened.

Let stand for 5 minutes.

Step 3: Make the Cream Cheese Layer

Beat together:

• Cream cheese
• Powdered sugar
• Vanilla
• Coconut extract

until smooth.

Fold in the prepared pudding.

Then gently fold in:

• Shredded coconut
• Whipped topping

Mix until fully combined.

Step 4: Assemble the Bars

Spread the coconut filling evenly over the cooled crust.

Smooth the top with a spatula.

Step 5: Add the Topping

Spread the remaining whipped topping evenly over the filling.

Sprinkle generously with toasted coconut.

Decorate with white chocolate curls if desired.

Step 6: Chill

Cover tightly.

Refrigerate for at least 6 hours, preferably overnight.

Step 7: Slice

Use a sharp knife dipped in warm water to cut clean squares.

Step 8: Serve

Serve chilled.

Garnish with extra toasted coconut or fresh pineapple if desired.