1 c. flour
1 stick butter
1 c. pecans
8 oz. cream cheese
1 c. sugar
1 1/2 c. Cool Whip
2 (3 oz.) pkgs. coconut cream instant pudding
2 1/2 c. milk

Combine flour, butter, and pecans. Press into 13 x 9 inch pan and bake at 375 degrees for 15 minutes. Cool. Beat until creamy: Cream cheese (softened), sugar, and Cool Whip. Layer over baked mixture. Combine the instant pudding and milk. Spread over cheese layer and top with Cool Whip and toasted coconut. Can use pistachio, lemon, or chocolate instant pudding.