1 c. flour
1/2 c. butter
3/4 c. walnuts, chopped
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. Cool Whip
2 (3.4 oz.) pkg. Pistachio instant pudding
3 c. milk
toasted coconut

Mix flour, butter and walnuts. Pack in a buttered 9 x 13 pan.

Bake for 10 minutes at 350°F. Cool. Beat sugar and cream cheese together. Fold in Cool Whip. Spread on top of baked and cooled crust. Beat pudding and milk. Spread on top. Let set; then top with Cool Whip and decorate with toasted coconut.