CRUST:

2 c. self-rising flour
2 sticks butter, softened
1 c. pecans, chopped

PEANUT BUTTER LAYER:

8 oz. whipped topping
8 oz. cream cheese
1/2 c. smooth peanut butter
2 c. powdered sugar

CHOCOLATE LAYER:

3 sm. boxes instant chocolate pudding
4 1/2 c. milk

TOPPING:

8 oz. whipped topping
1/2 c. coconut
1/2 c. pecans, chopped

CRUST: With fork, cream butter, flour and nuts, until crumbly. Spread evenly in a greased 9x13 inch pan. Bake at 350 degrees for 20 minutes. Cool completely.

PEANUT BUTTER LAYER: Cream peanut butter, sugar, cream cheese together. Add whipped topping and mix with electric mixer until smooth. Spread on cooled crust.

CHOCOLATE LAYER: Mix pudding and milk with mixer until thick. Spread over peanut butter layer.

TOPPING: Spread topping over pudding layer. Sprinkle with coconut and pecans.