2 c. flour
1 1/2 sticks butter, melted
1 c. chopped pecans
16 oz. Philadelphia cream cheese, softened
16 oz. Cool Whip (or two 8-ounce)
1 c. confectioners sugar
14 oz. Baker's coconut
3 boxes instant lemon pudding (or other flavor)
Milk to make pudding

Preheat oven to 350 degrees. Prepare crust by adding flour to melted butter, mixing well until pasty. Mix 1/2 cup pecans into paste. Spread into a 9x13 inch pan. Bake for 20-25 minutes until golden brown. Remove from oven and cool.

In a bowl, blend softened cream cheese with 1/2 (8 ounces) of the Cool Whip and add the confectioners sugar. Pour on the cooled crust. Next, sprinkle 1/2 bag coconut and the remaining 1/2 cup pecans over the first layer.

Prepare 3 boxes of instant lemon pudding according to package directions and spread over the coconut and pecans. Finally, spread the other half of the Cool Whip (8 ounces) over the pudding and sprinkle with remaining coconut.