1 c. flour
1/2 c. butter
1/2 c. walnuts, chopped
1 (8 oz.) cream cheese, softened
1 c. powdered sugar
1 lg. Cool Whip
2 sm. pkg. instant pistachio pudding mix
2 1/2 c. milk
1/4 c. tinted coconut

1st Layer: In 9 x 13 inch pan, mix flour, butter and walnuts. Bake at 350 degrees for 15 minutes. Cool.

2nd Layer: In large bowl, blend cream cheese, powdered sugar and 2/3 of the Cool Whip. Spread over cooled crust.

3rd Layer: Mix pudding mix and milk. Beat with beater for 2 minutes. Pour over cream cheese mixture.

4th Layer: Spread remaining Cool Whip over pudding layer. Sprinkle with green tinted coconut. (Place 1/4 cup coconut in plastic bag with 1 teaspoon green food coloring. Shake until all coconut is desired shade of green.) Refrigerate overnight.