2 sticks butter
2 c. all purpose flour
1 c. chopped pecans
1 (13 1/2 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 c. coconut
2 (3 3/4 oz.) pkgs. lemon instant pudding
3 c. milk

1ST LAYER: Melt the butter with 2 cups of flour, (by hand). Add 1/2 cup chopped pecans. Spread into an ungreased 9"x13"x2" pan. Bake at 350 degrees for approximately 20 to 30 minutes, until light and golden brown.

2ND LAYER: Mix 1/2 of the container of Cool Whip with cream cheese. Add 1 cup powdered sugar. Spread on top of baked layer. Sprinkle 1/4 cup coconut and 1/4 cup of chopped nuts on top of second layer.

3RD LAYER: Mix by hand 2 boxes of instant pudding with 3 cups milk. (DO NO COOK.) Spread on top of coconut and nuts.

4TH LAYER: Use remaining Cool Whip and spread on top of pudding. Then sprinkle with 1/4 cup coconut and 1/4 cup chopped pecans. Refrigerate for approximately 1 hour. Cut into squares to serve.