In a food processor, pulse the cookies to fine crumbs. Combine crumbs and butter until crumbs are fully coated. Make a crumb crust by pressing the mixture into a 13” x 9” baking dish and refrigerate. In a medium bowl and using an electric mixer on medium-low speed, combine cream cheese and sugar. Add milk and mix until fully incorporated. With a spatula, fold in 1 1/4 cups whipped topping until completely uniform. Spread cream cheese mixture evenly over chilled crust. In another medium bowl, combine the milk with all the instant pudding. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the cream cheese layer. Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the top with remaining whipped topping. Spread the toasted coconut, completely cooled, evenly over the whipped topping and refrigerate dessert overnight before serving.