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

Mix butter and flour until crumbly; add pecans. Pat into bottom of 9x13 inch Pyrex baking dish. Bake for 20 minutes at 350 degrees. Let cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 c. Cool Whip
1 c. coconut

Cream softened cream cheese and sugar. Fold in Cool Whip and coconut. Spread over first layer.

THIRD LAYER:

2 sm. pkgs. French vanilla instant pudding and pie mix
3 c. cold milk

Mix pudding and milk and let thicken. Spread over second layer.

FOURTH LAYER:

Spread remaining Cool Whip of 9 oz. carton over third layer. Toast 1 cup flaked coconut and 1 cup chopped pecans. Sprinkle over fourth layer. (This may be made ahead of time and frozen.) To thaw, place in refrigerator overnight.