Start by making the crust. Combine graham cracker crumbs and sugar . Then stir in melted butter until thoroughly combined. Next put it in 13 x 9 dish and pat it down until it forms a crust. Then bake in 350 oven for 8 minutes. Let cool for a few minutes, then put in refrigerator to chill while you make the next two layers. Coconut Cream layer Make this next because it has to cool for a few minutes before you put it on the pie Mix 2 small boxes of coconut cream pudding (COOK and serve kind) and milk. Cook according to directions of box of pudding. (I know this is not easy peasy like the instant kind, but I PROMISE it is worth the extra effort because the flavor is much better) Once it's cooked set aside to let it cool for a few minutes. While it's cooling make the chocolate layer Chocolate layer Melt chocolate chips and canola oil in microwave safe bowl. I do it for about 15 seconds at a time until melted. Once melted then blend into thawed Cool Whip. Now take crust out of refrigerator. Spoon Chocolate layer on first and spread to cover. Next pour pudding over chocolate layer and spread to cover. Now for the topping With electric mixer beat on high the heavy whipping cream, sugar and vanilla together until light and fluffy. This may take a few minutes. If it doesn't seem to be getting fluffy add Cream of Tartar 1/8 tsp. at a time until fluffy. Spoon on top of coconut cream layer. Sprinkle toasted coconut on top. (Bake coconut in single layer in oven on about 350 for 3 or 4 minutes) Put in refrigerator and chill for at least 2 hours. ENJOY!