1 c. flour
1/2 c. butter
3/4 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. sifted powdered sugar
1 lg. container Cool Whip
2 boxes coconut cream pudding, not instant
2 3/4 c. milk

First Layer: Mix flour, butter and pecans together and press into 9 x 13 pan and bake at 350 degrees for 10 minutes. Cool.

Second Layer: Cream powdered sugar and cream cheese together and fold in 1 cup Cool Whip. Spread over first layer.

Third Layer: Cook 2 packages pudding with 2 3/4 cup milk. Cool. Spread on second layer.

Fourth Layer: Put rest of Cool Whip on third layer and sprinkle with coconut. Chill a couple of hours or overnight. Cut in squares to serve.

HINT: Cook pudding first so it can cool.