1 c. self - rising flour
1/2 c. melted butter
1/2 c. nuts
1 c. powdered sugar
Cool Whip
8 oz. pkg. Philadelphia cream cheese
1 pkg. chocolate instant pudding
1 1/2 c. milk
1 pkg. coconut instant pudding mix
1 1/2 c. milk

For crust, melt butter and combine with nuts and flour. Spread in bottom of 9 x 12 inch casserole dish. Bake at 350 degrees for 15 minutes. Cool. For first layer, combine powdered sugar, 1 cup Cool Whip and cream cheese; spread over cooled crust. For second layer, make chocolate pudding with the milk and spread over first layer. For third layer, make coconut pudding mix with the milk and spread over second layer. For fourth layer, spread remaining Cool Whip on top and let set 1 hour. Then serve.