CRUST:

3/4 c. melted butter
1 1/2 c. flour
3/4 c. chopped pecans

9x13 pan. Mix well make crust and bake at 350 degrees for 10 minutes.

FILLING:

18 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 super container Cool Whip, softened
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
3 c. milk

Combine cream cheese, powdered sugar, 1 1/2 cup Cool Whip. Blend well and spread over crust and chill. Let set. Combine pudding, 3 cups milk. Beat 2 minutes. Spread over cheese layer and chill. Spread remaining Cool Whip over top layer. Garnish with coconut and chopped pecans.