1 1/2 c. self rising flour
2 pkg. instant coconut cream pudding mix
1/2 c. oil
1 egg
1 c. pecans
2 tbsp. soft butter

Mix well. Pat in 11 x 14 inch pan. Bake 20 minutes at 325 degrees. Let cool

1 pt. sour cream
1 c. tang
2 cans condensed milk
1 (12 oz.) Cool Whip

Mix well, folding in Cool Whip last. Spread on top of crust. Refrigerate over night.