CRUST:

1 stick butter
1/2 c. chopped pecans
1 c. flour

FILLING & TOPPING:

8 oz. cream cheese
1 c. Cool Whip
1 c. confectioners' sugar
1/2 c. coconut
1/2 c. chopped pecans
1 sm. pkg. instant coconut pudding
1 c. Cool Whip

Mix butter, flour and 1/2 cup pecans. Make crust in 9"x9"x2" pan and bake at 350 degrees until light brown. Mix cream cheese, confectioners' sugar and 1 cup Cool Whip. Spread in crust. Mix instant coconut pudding by package directions, and spread on top.

Mix 1 cup Cool Whip, 1/2 cup pecans and 1/2 cup coconut and spread for topping.