CRUST, FIRST LAYER:

1 c. self-rising flour
1 stick butter
1/3 c. chopped pecans
1/3 c. coconut

Mix all ingredients. Press into a 9x13 inch pan. Bake 15-20 minutes at 350 degrees. Cool.

SECOND LAYER:

1 c. confectioners' sugar
1 c. Cool Whip
1 (8 oz.) pkg. cream cheese

Mix and spread over crust.

THIRD LAYER:

Mix 2 small packages vanilla Jello instant pudding with 3 cups milk. Spread over previous layer.

FOURTH LAYER:

Spread Cool Whip over previous layer and sprinkle with 1/3 cup pecans and 1/3 cup coconut. Refrigerate.