1 stick butter, room temperature
1 c. flour
1/2 c. chopped pecans

Cream the above. Place in a 9 x 12 inch pan. Bake in 350 degree oven for 20 minutes. Cool.

SECOND LAYER:

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

Mix and spread on first layer and sprinkle with coconut.

THIRD LAYER:

2 pkg. instant coconut cream Jello pudding mix
3 c. milk

FOURTH LAYER:

Use remainder of Cool Whip and spread on top. Sprinkle with coconut and chopped toasted pecans. Cut into squares after chilling.