1 1/2 c. flour
1 stick plus 2 tbsp. butter
1/2 c. chopped nuts
8 oz. Cool Whip
2 sm. or 1 lg. instant coconut pudding
1 (8 oz.) Philadelphia cream cheese, softened
3 c. milk

Mix together flour and butter with a pastry cutter. Spread with hands over the bottom of a 9 x 13 pan. Bake at 350 degrees for 15 minutes. Cool. Start on low speed of electric mixer and beat together the softened cream cheese and 1 cup milk. Add 2 cups of milk and the pudding. Pour this mixture over the crust and refrigerate until set. Cover the top with Cool Whip. Sprinkle a little toasted coconut on top if desired. Optional: You can use chocolate, lemon, banana, or any other flavor of pudding.