1 c. flour
1/2 c. chopped pecans (opt.)
1 stick butter

Mix and pat into 9 x 13 inch pan. Bake 20 minutes at 325 degrees. Mix together: 1 c. powdered sugar 1 c. Cool Whip

Spread on cooled crust. Mix:

2 pkgs. instant coconut cream pudding
3 c. milk

Pour on cheese mixture and top with Cool Whip and sprinkle with angel flake coconut. Can be frozen and served partially thawed. Can be made several days ahead and kept frozen.

VARIATIONS: Different pudding flavors, or sprinkling nuts on top instead of coconut.