4 c. Bakers Angel Flake coconut
1/3 c. butter, melted
2 sm. pkgs. Jello vanilla instant pudding
1 1/4 c. milk
1/2 c. Bacardi rum or black rum for more flavor
1/8 tsp. nutmeg
3 1/2 c. Cool Whip

Combine 2 2/3 cup coconut and butter. Press evenly into ungreased 9 inch pan. Bake at 300 degrees for 15 or 20 minutes or until golden brown. Cool. Combine pudding mix, milk, rum and nutmeg in bowl. Beat on lowest speed of mixer for 1 minute. Fold in whipped topping and 2/3 cup coconut. Spoon into crust. Sprinkle with remaining coconut. Chill 2 hours.