1 c. flour
Pinch of salt
1 stick butter
2 tbsp. sugar
1/2 c. chopped nuts

Mix like pie crust. Bake 15 to 20 minutes in 9 x 12 inch pan in 350°F oven. Cool.

2ND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Beat until fluffy then fold in 1 cup Cool Whip. Spread over crust.

3RD LAYER:

2 pkg. toasted coconut instant pudding

Mix with 3 cups milk. Spread this over cream cheese layer and top with remaining Cool Whip. Sprinkle toasted coconut on top (or nuts or cherries). Keep refrigerated.