1 c. flour
1/2 c. pecans, chopped
1/2 c. butter
8 oz. cream cheese
1 c. powdered sugar
2 (12 oz.) containers Cool Whip
2 (3 3/4 oz.) instant coconut cream pudding mix
3 c. milk
1/2 c. toasted coconut

Mix flour, pecans and butter as pie crust. Press into 9x13 inch pan or 10-inch springform pan. Bake at 350 degrees for 10 minutes until golden brown. Cool.

Mix cream cheese and powdered sugar together. Fold in 1 (12 ounce) container Cool Whip. Spread over crust. Mix pudding with milk and let set. Spread over cream cheese layer.

On top spread 1 (12 ounce) container Cool Whip. Sprinkle toasted coconut on top. Refrigerate at least 2 hours or overnight.