CRUST:

2 c. flour
1 c. pecans, chopped
1 c. butter, melted

FILLING:

1 1/4 c. whipping cream
1 (4 oz.) pkg. cream cheese, room temperature
1/2 c. sifted powdered sugar
2 (3 3/4 oz.) boxes instant vanilla pudding mix
2 1/2 c. milk
1 banana
1 c. whipping cream
1/2 c. chopped pecans, toasted
1/2 c. flaked coconut, toasted

FOR CRUST: Position rack in lower third of oven and preheat to 350 degrees. Combine flour, pecans and butter and pat into 9 x 13 inch baking dish (or two pie plates). Bake until light brown, about 25 minutes. Let cool completely.

FOR FILLING: Beat 1 1/4 cups cream with cream cheese and sugar until thoroughly blended. Spread evenly over crust. Cover and chill. Whisk pudding with milk until thickened. Spread over cream cheese layer. Chill.

Thinly slice banana and arrange in single layer over pudding. Whip cream and fold in pecans. Spread over bananas. Sprinkle with toasted coconut and chill thoroughly. Serves 10 to 12.