2 c. plain flour
1 c. melted butter
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 sm. container Cool Whip
1 lg. container Cool Whip
2 boxes Jello instant pudding (your choice of flavors)
1 c. sugar
2 1/2 c. milk
1 sm. can coconut

LAYER 1: Mix flour, butter and pecans well. Line bottom of 9x13x2 inch pan with mixture. Bake 35 minutes in a 350 degree oven. Cool well.

LAYER 2: Cream together sugar and cream cheese. Fold in large bowl of Cool Whip and spread over crust.

LAYER 3: Mix pudding with milk and whip until thick; spread over Layer 2.

LAYER 4: Top with small container Cool Whip and sprinkle with coconut.