1/2 c. butter, softened
1 c. flour
1 c. finely chopped pecans, divided
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 (12 oz.) Cool Whip, divided
1 (3 1/2 oz.) can flaked coconut
2 (3 3/4 oz.) pkgs. vanilla INSTANT pudding mix
3 c. cold milk
3 bananas, sliced

Cut butter into flour until mixture resembles coarse meal. Stir in 1/2 cup pecans. Press flour mixture into a 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes. Let cool completely. Combine cream cheese and powdered sugar beating until fluffy. Stir in 1 cup Cool Whip. Spread over cooled crust. Sprinkle with coconut. Combine pudding mix and milk. Beat 2 minutes at medium speed of electric mixer. Spread over coconut layer and top with bananas. Spread remaining Cool Whip on bananas then remaining pecans. Store in refrigerator. Serves 15.