1 c. pecans
1 c. all-purpose flour
1 stick butter

2ND LAYER - Filling:
1 (8 oz.) pkg. cream cheese
1 c. sifted powdered sugar

3RD LAYER:

2 (3 oz.) pkgs. instant coconut pudding
3 c. milk
2 c. coconut, toasted
1 tsp. coconut flavoring

4TH LAYER:

1 inch of Cool Whip
Toasted coconut

Mix and press ingredients for crust into square dish. Bake at 350 degrees for 20 minutes. Cool completely. For the Second Layer, mix ingredients together and make layer on crust. For the Third Layer, mix pudding with milk, then fold in toasted coconut. For the last layer, add Cook Whip and sprinkle with toasted coconut.