CRUST:

1 1/4 c. flour
1 stick butter
1/2 c. chopped pecans

Mix into crumbs, press on bottom of 3 quart oblong pyrex baking dish. Bake 15 to 20 minutes at 375 degrees. Let cool.

Serves 20.

FILLING:

1st Layer:

8 oz. cream cheese (room temperature)
1 (8 oz.) ctn. Cool Whip
1/2 c. 10X sugar

Spread over crumbs.

2nd Layer:

2 pkgs. chocolate instant pudding mix
3 c. milk (mix on low speed)

Spread over cream cheese mixture.

3rd Layer:

8 oz. Cool Whip

Spread over pudding mixture. Sprinkle with toasted coconut.

Refrigerate 4 hours, or over night.