CRUST:

1 c. flour
1 stick butter
1 c. nuts, chopped

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 c. Cool Whip (save rest for topping)
1 pkg. instant lemon pudding
1 c. coconut

For the crust, mix flour, butter and nuts. Spread in a 9" pie plate. Bake 20 minutes at 300 degrees. For the filling, mix cream cheese, confectioners' sugar and fold in Cool Whip. Put in crust while still warm. Mix lemon pudding according to directions and pour over first 2 layers. Top with remaining Cool Whip and sprinkle with coconut.