1 1/2 c. flour
3/4 c. butter
3/4 c. chopped nuts
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 c. whipped topping
2 boxes coconut pudding and pie filling, prepared and cooled

Mix flour, butter, and nuts as for pie dough. Spread in 9x13x2 inch baking dish. Bake at 325 degrees for glass or 350 degrees for metal or until lightly browned. Cool.

Beat together next 4 ingredients and spread over previous layer. Over this layer, spread 1 can pineapple pie filling. Top with 2 cups whipped topping and sprinkle with toasted coconut.