1/2 c. butter
1 c. flour
1/2 c. chopped walnuts
8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip
2 sm. pkgs. coconut cream pudding
2 1/2 c. milk
1/2 c. coconut

Preheat oven at 350 degrees. Cream the butter and flour well. Add walnuts. Press into 9"x13" pan. Bake for 15 minutes. Cool.

Cook the coconut cream pudding and milk until it boils over medium heat. Cool thoroughly.

Cream well the cream cheese and sugar. Fold in 1 cup of Cool Whip. Spread on top of crust. Spread pudding over cream cheese mixture. Spread remaining Cool Whip over all. Toast coconut. Put on top. Refrigerate.