1 stick butter, melted
1/4 c. brown sugar
1 c. flour
1 c. pecans, chopped
8 oz. cream cheese
1 c. powdered sugar

Mix well first 4 ingredients. Press into greased 13 x 9 inch pan. Bake 15 minutes at 350 degrees.

Mix cream cheese with powdered sugar. Spread on warm crust.

FILLING:

Mix together:

2 sm. pkgs. French vanilla instant pudding
3 c. milk

Mix well. Fold in 1/2 carton Cool Whip and put over cream cheese mixture. Top with remaining Cool Whip. Sprinkle with 1 cup toasted coconut.

NOTE: Toast coconut by spreading on cookie sheet. Bake at 275 degrees for about 10 minutes.