1 c. flour
1/2 c. butter
2 tbsp. sugar

Mix and add 1/2 cup pecans. Put in 9x13 pan. Bake 10-15 minutes, 350 degrees. Cool.

2ND LAYER:

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

Mix and pour over 1st layer.

3RD LAYER:

2 pkgs. coconut cream instant pudding
3 c. milk

Mix and pour over 2nd layer.

4TH LAYER:

Top with Cool Whip and toasted coconut. Refrigerate until ready to use. Can make 2 days ahead of time. Keeps good.