1 c. flour
1 stick butter
1 c. chopped pecans
1 lg. Cool Whip
1 c. sugar
1 (8 oz.) cream cheese
2 sm. instant chocolate pudding
3 c. milk
1/2 c. flaked coconut

FIRST LAYER, CRUST: Mix flour, butter and 1/2 cup chopped pecans. Pat evenly in 8x11 inch pie plate. Bake at 350 degrees for 20 minutes.

SECOND LAYER: Blend 1 cup Cool Whip, sugar, cream cheese and spread on cooled crust. Sprinkle with coconut.

THIRD LAYER: Blend 3 cups milk and 2 boxes pudding mix. Beat until thick. Spread on cheese mixture. Spread remaining Cool Whip on top and sprinkle with pecans and coconut. Refrigerate.