1 1/2 c. flour
3/4 c. melted butter
8 oz. cream cheese
1 lg. container Cool Whip
1 c. powdered sugar
2 sm. pkg. coconut cream instant pudding
3 c. milk
2 c. coconut

1st Layer: Mix butter and flour. Spread in the bottom of pan and bake at 350 degrees for 20 minutes. Cool.

2nd Layer: Beat cream cheese, Cool Whip and powdered sugar with mixer. Spread on crust.

3rd Layer: Mix pudding and milk with mixer until thick, fold in coconut. Put over cream cheese layer.

4th Layer: Spread Cool Whip on top. Toast remaining coconut and sprinkle on top. Refrigerate until ready to serve, or at least 2 hours.