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1 1/4 c. flour
1 1/4 stick butter
1 1/4 c. pecans
8 oz. pkg. cream cheese
1 c. powdered sugar
2 c. Cool Whip
2 pkg. instant milk chocolate pudding
1 pkg. instant butter pecan
4 1/2 c. milk

For crust, mix together flour, butter and pecans. Press into 9 x 13 inch pan and bake at 350 degrees for 15 minutes. For second layer, cream together cream cheese, powdered sugar and 12 oz. Cool Whip. Chill. For third layer, combine puddings and milk and beat until thick. Spread on top. Spread remaining Cool Whip on top. You may also use 3 instant pistachio or 2 coconut with 1 vanilla with fresh coconut sprinkled on top layers.
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