1 c. flour
1 c. chopped nuts
1/2 c. butter (softened)
1 c. sugar
1 lg. Cool Whip
1 lg. cream cheese
3 c. milk
1 (3 oz.) chocolate instant pudding
1 (3 oz.) vanilla instant pudding
Coconut

Mix pecans, flour and butter and press into bottom of 9 x 13 pan. Bake until light brown, let cool. Mix sugar, cream cheese and ONE cup Cool Whip until fluffy. Spread on crust. Mix both pudding mixes in milk until thick, then pour on top of sugar and cheese mixture. Top with remaining Cool Whip and sprinkle with coconut.