1 c. all purpose flour
1 stick butter, melted
1/2 c. pecans
8 oz. cream cheese
1 c. sugar
2 c. Cool Whip
2 sm. boxes vanilla instant pudding
3 c. milk

TOPPING:

2 c. Cool Whip
Toasted coconut

Melt butter; mix with flour and pecans. Press into 9"x12" pan. Bake at 350 degrees for 20 to 30 minutes. Cool.

Beat together cream cheese, sugar and 2 cups Cool Whip; spread on top of cooled crust.

Beat together vanilla pudding and milk. Spread on top of cream cheese mixture. Spread over 2 cups of Cool Whip over pudding and sprinkle toasted coconut on top. Chill and enjoy.