1/2 c. butter, softened
1 c. all-purpose flour
1 c. finely chopped pecans, divided
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (12 oz.) carton frozen whipped topping, thawed & divided
1 (3 1/2 oz.) can flaked coconut
2 (3 3/4 oz.) pkgs. vanilla instant pudding & pie filling
3 c. cold milk
3 lg. bananas, sliced

Cut butter into flour until mixture resembles coarse meal; stir in 1/2 cup pecans. Press flour mixture into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 minutes; let cool completely.

Combine cream cheese and powdered sugar, beating until fluffy; stir in 1 cup whipped topping. Spread over crust and sprinkle with coconut. Combine pudding mix and milk; beat 2 minutes at medium speed of electric mixer. Spread over coconut layer and top with bananas. Spread remaining whipped topping over bananas; sprinkle with remaining pecans. Store in refrigerator. Yield: 15 servings.