1 c. self-rising flour
1 c. chopped pecans
1/2 c. butter, melted
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (12 oz.) container whipped topping
1 (5 5/8 oz.) pkg. instant vanilla pudding
2 c. milk
1 c. sour cream
1 (12 oz.) pkg. frozen coconut

In a small mixing bowl, mix flour, melted butter and pecans. Press into a 2 quart utility baking dish and bake at 350 degrees for 20 minutes. Cool.

Combine cream cheese, powdered sugar and 1 cup whipped topping. Spread over crust. Sprinkle 1/2 package of coconut over this.

Mix pudding, milk and sour cream together. Pour over the first mixture. Put remaining whipped topping over pudding mixture. Sprinkle with remaining coconut. Refrigerate.