1 1/2 sticks butter
3/4 c. chopped pecans
8 oz. pkg. cream cheese
2 pkg. lemon instant pudding
3 c. milk
2 c. flour
13 1/2 oz. Cool Whip
1/2 c. coconut
1 c. powdered sugar

1st Layer: In pot melt butter. In bowl have 2 cups flour. Add melted butter and mix by hand. Add 1/4 cup chopped pecans. Mix well. Spread in ungreased 13 x 9 inch pan. Bake at 350 degrees for 25 minutes. Cool.

2nd Layer: Mix 1/2 of Cool Whip with cream cheese. Add 1 cup powdered sugar; mix well and put on baked layer. Then sprinkle with 1/4 cup coconut and 1/2 cup pecans.

3rd Layer: Mix the instant pudding with 3 cups of milk. Spread on top of coconut and nuts.

4th Layer: Spread remaining Cool Whip on top of pudding layer. Sprinkle with remaining nuts and coconut. Refrigerate 1 hour or more before serving.