2 pkgs. French vanilla pudding
1 cube butter
1 tbsp. vanilla
1/2 c. chopped nuts
1 c. flour
1 tbsp. sugar
Coconut
8 oz. cream cheese
1 c. powdered sugar
13 oz. carton Cool Whip
3 c. milk

Mix together and press in bottom of 9x13 pan. Bake at 350 degrees for 15 minutes. Cool thoroughly.

Cream together 8 oz. cream cheese and 1 cup powdered sugar, then add 2/3 of 13 oz. carton of Cool Whip. Spread creamed mixture on cooled crust.

Mix 2 packages instant French vanilla pudding with 3 cups milk and spread on creamed mixture. Spread remaining 1/3 carton of Cool Whip over pudding layer and sprinkle with coconut. Refrigerate for 4 hours before serving.