1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. powdered sugar
2 pkg. instant coconut cream pudding
3 c. milk
pecans and coconut (to garnish)

Crust:

1 c. flour
1 stick butter
2 tbsp. sugar
1/2 c. pecans

Mix together crust ingredients. Press mixture into the bottom of a 9 x 13-inch pan.

Bake at 350°F for 15 to 20 minutes. Cool.

Combine cream cheese, Cool Whip and powdered sugar. Spread this mixture onto crust. Mix instant coconut cream pudding with milk.

After pudding has set up, cover with thin layer of Cool Whip. Sprinkle with coconut and pecans.