1 1/3 c. flour
3/4 c. melted butter
3/4 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 pkg. instant butterscotch pudding
1 pkg. instant coconut bread pudding
3 c. milk

Mix flour, butter, and pecans; press into a 9 x 13 pan. Bake at 350 degrees for 15 minutes. Cool. Mix cream cheese, powdered sugar, and Cool Whip; spread carefully on cooled crust. Mix puddings and milk together; spread over other layer. Cover with rest of Cool Whip. Sprinkle with toasted coconut and refrigerate.