1 1/2 c. flour
1 1/2 sticks butter

Pat into 9 x 13 inch pan. Bake at 350 degrees until golden.

2 sm. boxes coconut instant pudding
3 c. milk
1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
1 box Cool Whip
Toasted coconut

Mix the instant pudding with 3 cups of milk; set aside until needed. Blend 1 cup confectioners' sugar with 8 oz. cream cheese. Spread this over the cooled crust. Then spread the pudding over cheese. Top with Cool Whip. Sprinkle with toasted coconut. Refrigerate.