FIRST LAYER:

1 stick softened butter
1 c. plain flour
1/2 c. chopped pecans

Cream together. Press into 9x13 inch pan. Bake 20-25 minutes at 350 degrees until lightly browned. Cool and refrigerate 2 hours.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, at room temperature
1 c. Cool Whip
1 1/4 c. sifted confectioners' sugar

Mix well with mixer at medium speed. Spread over first layer. Sprinkle with layer of coconut.

THIRD LAYER:

2 pkg. coconut cream instant pudding
3 c. cold milk

Mix 3 minutes with mixer. Spread over second layer.

FOURTH LAYER:

Spread the rest of 8 oz. carton Cool Whip (minus 1 cup used in second layer). Sprinkle with coconut. Chill overnight. Cut into squares.