2 c. flour
2 sticks butter
1/4 c. sugar
1/4 c. coconut
1 c. pecans (chopped)

Mix and press into 13x9 pan or 2 pie pans. Bake 20 minutes, 325 degrees. Cool.

LAYER I:

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Mix and spread over crust.

LAYER II;
2 (3 oz.) pkgs. instant chocolate pudding
1 (3 oz.) pkg. instant vanilla pudding
4 1/2 c. milk

Mix and spread over 1st layer.

LAYER III:

Top with Cool Whip. Sprinkle with coconut and slivered toasted almonds.