2 sticks butter
2 c. all-purpose flour
1 c. pecans, chopped
1 lg. size Cool Whip
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. powdered sugar
1/2 c. coconut
2 (6 oz.) pkgs. instant lemon pudding
3 c. milk

Use a 9 x 13 inch pan.

1st Layer: Melt butter (mix by hand) with 2 cups flour, 1/2 cup chopped nuts. Spread in ungreased pan. Bake at 250 degrees for 20 to 30 minutes.

2nd Layer: Mix 1/2 of Cool Whip with cream cheese (softened) and 1 cup powdered sugar. Sprinkle above layer with coconut and pecans.

3rd Layer: Mix 2 large boxes of lemon instant pudding with 3 cups milk.

4th Layer: Use remaining Cool Whip, sprinkle 1/4 cup of coconut and 1/4 cup chopped nuts.

REFRIGERATE 1 HOUR BEFORE SERVING!