Crust:

1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans (optional)

Mix and pat in an 8x8-inch pan, bake at 350°F for 15-20 minutes, until just beginning to turn golden. Do not over-bake.

Layer two:

1 (8 oz.) cream cheese, at room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Submitted by: Linda Lucero