1 c. flour
1/2 c. butter
2 tbsp. sugar
1/2 c. chopped nuts
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkg. instant coconut cream pudding
3 c. milk
Coconut
Nuts, finely chopped
Extra Cool Whip

Mix flour, butter, sugar, and nuts as for a pie crust. Pat into a 9 x 13 pan. Bake 15 minutes at 325 degrees. Cool. Beat cream cheese and sugar until light and fluffy. Fold Cool Whip into cream cheese mixture. Spread over cooled pie crust. Mix pudding mix and milk. Spread over cream mixture. Spread Cool Whip over pudding mixture and sprinkle generously with coconut and finely chopped nuts. Chill for several hours before serving.