1 c. flour
1/2 c. chopped pecans
1 stick butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 med. carton Cool Whip, divided
2 sm. boxes Jello vanilla instant pudding
3 c. cold milk
Coconut

Mix flour, pecans and butter; press into 9x13 Pyrex cake pan. Bake at 350 degrees for 20 minutes; cool. Mix cream cheese, powdered sugar and all but 1/2 cup Cool Whip. Spread on crust in pan.

Mix instant pudding with cold milk; whip until well mixed. Spread on top of cream cheese layer. Sprinkle coconut on top. Spread remaining 1/2 cup Cool Whip on top and sprinkle with more coconut. Chill.