1 c. unsifted flour
1/2 c. chopped nuts
1 stick butter, melted

Mix all ingredients. Press into pie plate, do not roll! Bake at 350 degrees until brown, cool.

FILLING:

8 oz. cream cheese
1 c. powdered sugar
1 c. whipped topping
1 pkg. instant coconut pudding
1 c. flaked coconut

Mix the cream cheese and powdered sugar, add 1 cup whipped topping, stir until blended, set aside. Mix pudding with 1 1/2 cups milk, add coconut (reserve 2 tablespoons for topping of pie).

Spread the cream cheese mixture gently over the crust. Add pudding mixture. Top with remaining whipped topping. Spread 2 tablespoons coconut on top.