1 1/2 c. all-purpose flour
1 c. chopped pecans
1/2 c. butter, melted
2 2/3 c. flaked coconut
1 (8 oz.) pkg. cream cheese
3 c. cold milk
1 (6 oz.) pkg. vanilla instant pudding and pie filling
3 1/2 c. (8 oz.) whipped topping

Combine flour, 1/2 cup of the pecans and butter; mix until flour is moistened. Press evenly on bottom of 9x13 inch pan. Bake at 350 degrees for 15 minutes. Cool completely on rack.

Toast remaining pecans and 2/3 cup coconut on baking sheet in 325 degree oven until lightly browned, about 5 minutes, stirring once. Set aside.

On low speed of mixer, beat cream cheese until very soft. Gradually add 1/2 cup cold milk; blend until smooth. Add remaining milk and pudding mix. Beat on low until blended. Stir in remaining coconut and immediately pour over crust. Spread whipped topping evenly over pudding. Sprinkle with toasted coconut and nut mixture. Chill about 2 hours. Cut into rectangles.