1 1/2 c. flour
1 1/4 sticks butter, melted
1/2 c. pecans
8 oz. cream cheese
1 c. powdered sugar
Cool Whip (8 or 9 oz. size)
1/2 c. coconut
2 pkgs. sm. vanilla instant pudding
3 c. milk
1/2 c. coconut, toasted
1/2 c. pecans

1ST LAYER: Mix and press together the first 3 ingredients in bottom of 13 x 9 inch pan. Bake 20 minutes at 350 degrees.

2ND LAYER: Spread next 3 ingredients on crust and sprinkle coconut on top.

3RD LAYER: Mix pudding and milk for 2 minutes and spread over coconut.

4TH LAYER: Sprinkle toasted coconut and pecans on top and refrigerate.