1/2 c. butter, softened
1 c. all-purpose flour
1 c. chopped pecans, divided
1 (8 oz.) cream cheese, soft
1 c. sifted powdered sugar
1 (12 oz.) carton frozen whipped topping, divided
2 (3 3/4 oz.) pkg. vanilla instant pudding
3 c. cold milk
3 bananas, sliced
1 (3 1/2 oz.) flaked coconut

Cut butter into flour until mixture resembles coarse meal; stir in 1/2 cup pecans. Press flour mixture into a 9x13x2 inch baking pan. Bake at 350 degrees for 20 minutes, let cool completely.

Combine cream cheese and sugar, beating until fluffy, stir in 1 cup whipped topping. Spread over crust and sprinkle with coconut.

Combine pudding mix and milk, beat 2 minutes at medium speed. Spread over coconut layer, and top with bananas. Spread remaining whipped topping over bananas, sprinkle with remaining nuts. Store in refrigerator. Yields: 15 servings.