1/2 c. butter
1 c. flour
1/4 c. brown sugar
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
1 sm. box butterscotch pudding
1 sm. box coconut cream pudding
3 c. milk
1 c. Cool whip
1/2 c. chopped pecans
1/2 c. coconut (optional)

Mix together butter, flour, brown sugar and pecans and press into bottom of 9x13 pan. Bake at 350 degrees for 15 minutes; cool.

Cream cream cheese and add powdered sugar. Add 1 cup Cool Whip. Spread over cool crust. Put in refrigerator.

Mix together both boxes of pudding with milk and cook until mixture is thick; cool. Spread on cream cheese layer. Spread 1 cup Cool Whip on top of this. Sprinkle with pecans and coconut if desired. Keep refrigerated until served.