1/2 c. butter, softened or melted
1 c. all purpose flour
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 (12 oz.) carton frozen whipped topping, thawed and divided
1 can flaked coconut (can use frozen)
2 (3 3/4 oz.) pkgs. vanilla instant pudding mix
3 c. cold milk
3 bananas, sliced

Melt butter mix with flour and nuts. Press into a 13x9x2 inch baking pan. Bake at 350 degrees about 20 minutes. Let cool completely. Combine cream cheese and powdered sugar, beating until fluffy. Stir in 1 cup whipped topping. Spread over crust and sprinkle with coconut. Combine pudding mix and milk; beat 2 minutes at medium speed. Spread over coconut layer and top with banana. Spread remaining whipped topping over the banana. Store in refrigerator.