1 c. butter, melted
2 c. flour
2/3 c. nuts, chopped
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 (9 oz.) carton whipped topping
2 (3 oz.) pkgs. each instant coconut cream pudding
2 1/2 c. cold milk

Mix butter, flour and nuts. Put in a 13 x 9 inch pan. Bake in 350 degree oven for 15-20 minutes. Blend cream cheese and powdered sugar. Add 1 cup whipped topping to cheese mixture. Spread over cooled crust.

Combine both packages pudding mix with milk. Spread over top of cheese mixture. Top this with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until ready to serve.