1 c. flour
1 stick butter
1/2 c. chopped pecans
1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. Cool Whip
3 c. cold milk
2 pkgs. instant coconut cream pudding mix
1 1/2 c. coconut

Cut butter into flour; add nuts. Press into 13 x 9 inch pan. Bake at 375 degrees for 15 minutes. Mix sugar and cream cheese until smooth. Add Cool Whip. Spread over warm crust. Mix with electric mixer until pudding is thick. Add coconut; spread over cream cheese layer. Top with remaining Cool Whip. Refrigerate. Serves 8 to 12.