1 c. flour
1 1/2 c. powdered sugar, divided
1/2 c. butter
1/2 c. nuts, chopped
8 oz. cream cheese
2 lg. containers Cool Whip
2 sm. pkgs. instant chocolate pudding
2 1/2 c. milk
Toasted coconut

Mix flour, sugar, butter and nuts together. Press into bottom of 9 x 13 inch pan. Bake at 350 degrees for 10-15 minutes. Let cool. Mix 1 cup powdered sugar and cream cheese. Beat until fluffy. Add 1 large container Cool Whip to powdered sugar mixture. Mix and pour on top of cooled crust. Combine pudding mix and milk. Spoon over powdered sugar mixture in pan. Spread 1 large container of Cool Whip over pudding. Sprinkle with toasted coconut. Refrigerate.