1 c. flour
2 tbsp. sugar
1 stick butter, melted
1/2 c. chopped pecans
1 c. coconut
1 (8 oz.) Philadelphia cream cheese, softened
1 skimpy c. confectioners' sugar
1 c. Cool Whip (8 oz. carton)
2 pkgs. coconut cream pudding or vanilla pudding with 3 c. milk until thick (let cool)

Mix and pat first 4 ingredients in the bottom of a 9 x 13 inch pan. Bake in 325 degree oven for 20 minutes or until brown. Brown coconut as you bake crust. Mix cream cheese, confectioners' sugar and Cool Whip with electric mixer. Spread on top of crust. Spread pudding on top of cheese mixture. Spread the rest of Cool Whip on top. Sprinkle toasted coconut. Delicious!