1 1/2 c. unsifted flour
1 c. chopped pecans
1/2 c. melted butter
2 2/3 c. flaked coconut
1 (8 oz.) cream cheese
3 c. cold milk
1 (6 serving size) pkg. vanilla instant pudding
1 (8 oz.) Cool Whip

Combine flour, 1/2 cup pecans and butter. Mix until flour is moistened. Press evenly into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. Toast pecans and 2/3 cup coconut on baking sheet at 325 degrees for 5 minutes until it is light brown. Beat cream cheese until soft. Gradually add 1/2 cup milk and blend until smooth. Add remaining milk and pudding mix. Beat on low speed for 2 minutes. Stir in remaining coconut and pour immediately over baked crust. Spread whipped topping over pudding. Sprinkle with toasted coconut and pecans. Chill at least 2 hours.