1ST LAYER:

1 c. flour
1/2 c. butter
2 tbsp. sugar
1/2 c. chopped nuts

Mix and pat in 9"x13" pan. Bake at 350 degrees for 12 minutes or until lightly browned. Take out and toast 1 cup coconut for later use.

2ND LAYER:

1 (14 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Cream together the cream cheese and powdered sugar. Fold in Cool Whip and spread over cooled crust.

3RD LAYER:

2 pkgs. pistachio instant pudding mix
3 c. milk

Mix and beat the pudding and milk together as package indicates. Pour over cheese layer.

4TH LAYER:

Spread Cool Whip over pudding layer. Sprinkle toasted coconut over all. Sprinkle grated chocolate or Heath bar over top. (A good substitute for pistachio pudding is coconut tinted green or any other pudding. Buy large size Cool Whip.)