1 1/2 c. flour
3/4 c. butter
3/4 c. chopped pecans

FILLING:

8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip
2 pkg. instant coconut cream pudding
1 pkg. instant vanilla pudding
5 c. milk
8 oz. Cool Whip
Toasted coconut

Mix crust ingredients and press into 9 x 12 inch cake pan. Bake at 350 degrees for 12 to 15 minutes. Cool. Mix 8 ounce cream cheese, 1 cup powdered sugar and 8 ounces Cool Whip and put on top of crust. Beat instant pudding and milk until thick and spread on top of the last layer. Next cover with 8 ounce Cool Whip and top with toasted coconut. Refrigerate.