1/2 c. butter
1 c. flour
2 tbsp. sugar

Mix well. Pat into 9x13 inch pan. Bake 15-18 minutes. Cool.

FILLING (second layer) :
2 (8 oz.) pkgs. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Mix and spread on cooled crust. Chill.

PUDDING (third layer) :
1 lg. pkg. coconut pie filling mix
3 c. milk

Cook filling, using only 3 cups of milk. Cool. Spoon over cream cheese layer. Chill until firm, several hours or overnight.

TOPPING (fourth layer) :
3 c. Cool Whip
Toasted coconut

Spread Cool Whip over pudding layer and sprinkle with toasted coconut. Refrigerate.