1ST LAYER:

1 stick butter
1 c. plain flour
1/2 c. chopped nuts

Cream together and spread in baking dish. Bake 25 minutes at 350 degrees or until lightly brown. Refrigerate for 2 hours or more.

2ND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
1 1/4 c. powdered sugar

Mix well with mixer at medium speed. Spread over 1st layer and sprinkle with coconut.

3RD LAYER:

2 pkgs. instant coconut cream pudding

Mix with 3 cups cold milk. Beat for 3 minutes and spread over 2nd layer.

4TH LAYER:

Spread rest of 12 ounce Cool Whip over 3rd layer and sprinkle with frozen coconut and sprinkle some chopped nuts on top. Refrigerate overnight.