1 c. flour
1/2 c. butter
1 c. coconut (lightly toasted under broiler)
1 (8 oz.) cream cheese
1 c. powdered sugar
1 tsp. vanilla
1 (12 oz.) Cool Whip
2 pkgs. instant chocolate pudding
2 1/2 c. milk
Chopped nuts

Mix flour and butter with pastry blender. Add coconut and mix, then pat into 9 x 13 inch glass pan. Bake at 350 degrees for 15 minutes. Cool. Mix cream cheese, powdered sugar, vanilla and 1 cup Cool Whip and spread over crust. Beat instant pudding with milk and spread over top. Cover with rest of Cool Whip and sprinkle with nuts. Chill in refrigerator several hours.