1 c. flour
1 stick butter
1/2 c. pecans
1 (8 oz.) cream cheese
1 c. confectioners' sugar
1 lg. container Cool Whip
2 (3 oz.) pkg. instant coconut pudding
3 c. milk
Coconut

Mix 1 cup flour and butter; press into bottom of baking pan and press nuts on top. Bake 15 to 25 minutes at 350 degrees until done (will not brown). Mix cream cheese, sugar and fold in half Cool Whip. Spread over crust mixture, sprinkle with coconut.

Mix the 2 packages pudding with the 3 cups milk, spread over cream cheese mixture. Add rest of Cool Whip and sprinkle with coconut. Chill. Can be used with cherry, lemon or blueberry pie filling.