1 stick butter
1 c. self-rising flour
1/2 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 can coconut, divided in half
9 oz. Cool Whip, divided in half
2 pkgs. vanilla instant pudding (can substitute lemon or chocolate)
3 c. milk
Extra pecans

First layer: Cream butter and flour; add nuts. Press into a crust in 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool.

Second layer: Beat cream cheese, sugar, and coconut. Fold in 1/2 Cool Whip. Spread over first layer.

Third layer: Mix instant pudding with milk. Beat with mixer for 2 minutes. Chill for 5 minutes. Spread over second layer.