CRUST:

2 c. flour
2 sticks butter
1 c. chopped pecans

FIRST LAYER:

1 pkg. (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip

SECOND LAYER:

3 pkgs. instant pudding
4 c. milk

THIRD LAYER:

Med. tub Cool Whip
1 c. chopped pecans
1 1/2 c. coconut

CRUST: Mix flour and butter together and add nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 15 to 20 minutes. Cool.

FIRST LAYER: Cream together softened cream cheese, powdered sugar and Cool Whip. Spread on cooled crust.

SECOND LAYER: Mix pudding and milk together. Pour over cream cheese mixture.

THIRD LAYER: Mix Cool Whip, nuts and coconut together and spread over top of pudding mixture. Refrigerate several hours before serving.

NOTE: If using butter pecan ppudding or pistachio udding, you may eliminate nuts in third layer.

NOTE: Lemon pudding may also be used - just omit pecans and coconut in third layer. Use only Cool Whip.