1 c. flour
2 tbsp. sugar
1/2 c. butter
1/2 c. chopped nuts

Mix and press into 9"x13" pan. Bake 15 minutes at 350 degrees. Toast 3 tablespoons coconut while crust bakes.

TOPPING:

8 oz. Philadelphia cream cheese
1 c. powdered sugar

Mix well. Add 1 cup Cool Whip. Mix. Add rest of Cool Whip (16 ounce size).

Cook 2 packages coconut Jello pudding with 3 cups milk until thick. Cool. Put 1 1/2 cups cream cheese mixture onto cooled crust. Spread evenly. Put coconut mixture over that, then rest of cream cheese mixture spooned over top. Sprinkle browned coconut over the top. Refrigerate and serve.