1 qt. Cool Whip
1 (8 oz.) cream cheese
1 c. powdered sugar
2 pkgs. coconut cream pudding mix
Coconut
1 c. flour
1/2 c. butter
2 1/2 c. milk
1/2 c. pecans

STEP ONE: Mix together flour, chopped pecans and butter. Press into 9"x13" pan. Bake 15 minutes at 375 degrees. Cool.

STEP TWO: Cream the cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Spread over first layer.

STEP THREE: Cook pudding with milk. Cool. Pour over 2nd layer. Spread remainder of Cool Whip from 1 quart container. Sprinkle with coconut.