1 stick butter (1/4 lb.)
1 c. all-purpose flour
1/2 c. pecans, chopped
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (8 oz.) carton frozen whipped topping
Grated coconut
1/2 c. pecans, chopped
2 (3 1/2 oz.) pkgs. instant chocolate pudding
3 c. milk

Cream together the butter, flour and pecans to form a dough. Press into bottom of a 9 x 13-inch pan and bake at 350 degrees for 20 minutes. Allow to cool.

Mix together the cream cheese, powdered sugar and 1 cup of the whipped topping. Spread over crust. Sprinkle with some coconut and a few chopped pecans.

Prepare the instant pudding using only 3 cups milk. Immediately pour and spread over whipped topping layer. Spread the pudding and sprinkle with more coconut and chopped pecans. Refrigerate for 5 to 6 hours.