1 c. flour
1/2 tsp. baking powder
1 tbsp. sugar
1/2 c. chopped nuts
1 stick butter

FILLING:

1 c. powdered sugar
1 lg. pkg. vanilla pudding
2 c. cold milk
1 (8 oz.) cream cheese, soft
1 c. shredded coconut
1 med. size carton Cool Whip

For Crust: Mix together and put in bottom of a long pyrex dish. Bake 15 minutes at 375 degrees. Cool.

Mix cream cheese, 1 cup Cool Whip and 1/4 cup powdered sugar together and spread over crust.

Mix 2 cups cold milk, (Note: Pudding calls for 3 cups milk, use only 2) pudding and 1/2 of the coconut. Spread over cream cheese mixture. Mix rest of Cool Whip and powdered sugar; spread over coconut layer. Chill several hours and serve.