1 c. all purpose flour
1/2 c. butter
1/2 c. ground nuts
8 oz. cream cheese
1 c. powdered sugar
1 (16 oz.) Cool Whip
2 (3 3/4 oz.) pkg. instant coconut cream pudding
3 c. milk

In a small bowl, cut the butter into the flour and nuts as for pie crust. Press this mixture into a 9 x 13 pan. Bake in a preheated 350 degree oven for 12 to 15 minutes or until golden brown. Remove from oven and cool thoroughly on a wire rack.

Cream together cream cheese, powdered sugar and half the container of Cool Whip. Spread mixture over the cooled crust. Beat instant pudding with milk until thick. Spread over cream cheese layer. Top with remaining Cool Whip. Sprinkle with toasted coconut. Refrigerate.