4 c. coconut
1/3 c. butter, melted
2 pkgs. (4 serving size) Jello vanilla instant pudding & pie filling
1 1/4 c. milk
1/2 c. amber rum
1/8 tsp. nutmeg
3 1/2 c. (8 oz.) Cool Whip

Combine 2 2/3 cups coconut with butter; press into ungreased 9 inch pan. Bake for 15 to 20 minutes at 300 degrees. Let cool. Combine pudding mix, milk, rum, and nutmeg. Beat on low for 1 minute. Fold in whipped topping. Add 2/3 cup coconut. Spoon in crust. Sprinkle remaining coconut on top. Chill 2 hours.