CRUST:

1 c. flour
1/2 c. butter
1/4 c. sugar
1/2 c. chopped nuts

1ST LAYER:

1 (8 oz.) soft cream cheese
1 c. confectioners' sugar
1 c. Cool Whip

2ND LAYER:

2 sm. boxes instant coconut cream pudding
2 1/2 c. milk
1 tsp. vanilla

3RD LAYER:

Rest of 9 oz. Cool whip
Coconut
Nuts

CRUST: Mix the ingredients and spread in 9"x13" pan. Bake at 350 degrees for 15 to 20 minutes. Cool.

1ST LAYER: Blend ingredients and spread on cooled crust.

2ND LAYER: Mix the ingredients; beat for 2 minutes. Pour over the 1st layer.

3RD LAYER: Spread the rest of Cool Whip over the 2nd layer, sprinkle with coconut and nuts. Refrigerate overnight.