2 c. flour
1 c. butter
2 tsp. sugar

FILLING:

1 c. powdered sugar
1 lg. carton Cool Whip
1 (8 oz.) pkg. cream cheese, softened
2 sm. pkg. coconut cream regular pudding mix
3 c. milk

TOPPING:

1 c. flaked coconut
1/2 to 1 c. chopped nuts

In 9 x 13 inch pan mix crust ingredients. Bake at 350 degrees for 10-15 minutes, watching closely to avoid burning. Cool completely. Mix together and spread on cooled crust the cream cheese, powdered sugar, and 1 cup Cool Whip. Cook the pudding with 3 cups of milk until thick, stirring frequently. Cool before spreading on top of filling. Cover with rest of Cool Whip. Brown coconut lightly, combine with nuts and sprinkle on top. Refrigerate at least 2 hours or overnight. Serves 12.