2 c. flour
1 c. chopped pecans
2 sticks butter

With a fork cream butter, flour and nuts together until it is crumbly. Spread crumbled mixture evenly in greased 9 x 13 inch pan. Bake crust at 350 degrees for about 20 minutes or until golden brown. Let crust cool completely before filling.

PEANUT BUTTER FILLING:

1 (8 oz.) container whipped topping
1 (8 oz.) pkg. cream cheese
1/2 c. peanut butter
2 c. powdered sugar

Cream peanut butter, sugar, and cream cheese together. Add whipped topping and mix with electric mixer until smooth and creamy. Place in cooled crust.

CHOCOLATE LAYER:

3 sm. boxes instant chocolate pudding
4 1/2 c. milk

Mix pudding and milk with mixer at high speed until thick. Spread pudding over peanut butter layer.

TOPPING:

1 lb. frozen whipped topping
1/2 c. coconut flakes
1/2 c. chopped pecans

Spread whipped topping over pudding layer. Sprinkle with pecans and coconut flakes.