PREHEAT oven to 325° F. Grease large baking sheet or pizza pan. Press dough onto prepared sheet or pan to measure an 8-inch circle.
BAKE for 16 to 18 minutes or until lightly golden. Cool completely in pan on wire rack.
BEAT 1/2 cup cream, water and pudding mix in medium mixer bowl for 1 minute or until thoroughly blended. Let stand for 5 minutes.
BEAT remaining 1/2 cup cream in large mixer bowl until soft peaks form. Gently fold pudding into the whipped cream until well blended.
SPREAD pudding mixture evenly over cooled crust to within 1/2-inch of edge. Arrange fruit as desired on top of pudding mixture. Sprinkle with coconut. Serve immediately or refrigerate up to 1 hour before serving.
• Coconut can also be toasted.
• Cookie crust and pudding mixture, which should be refrigerated, can be made ahead and stored separately.