1/2 c. butter
1 c. flour
1/4 or 1/2 c. fine chopped nuts

Mix this and press on bottom of 9 x 13 inch pan. Bake at 350 degrees for 10 to 12 minutes.

SECOND LAYER:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese

Mix this and fold in 1 cup Cool Whip. Cool first layer, spread second layer.

THIRD LAYER:

2 pkgs. coconut cream pudding (not instant)

Cook as directed, but use 3 cups of milk. Do this step first, so it cools.

FOURTH LAYER:

Spread Cool Whip.

FIFTH LAYER:

Toasted coconut.