1 1/2 c. chopped pecans
1 c. flour
1 stick soft butter
8 oz. Cool Whip, room temperature
8 oz. Philadelphia cream cheese, softened
1 c. 10x sugar
1 c. coconut
1 sm. chocolate instant pudding
1 sm. vanilla instant pudding
3 c. milk
1 tsp. vanilla

Combine 1 cup pecans and 1 cup flour and butter. Press into 9 x 13 pan. Bake at 350 degrees for 20 minutes. Let cool. Blend half of Cool Whip, cream cheese, and 10x sugar. Spread over the cooled crust. Blend both pudding, milk and vanilla until smooth. Spread over the top of previous layer. Refrigerate 30 minutes. Spread on Cool Whip with coconut and nuts.