CRUST:

1 c. flour
1/2 c. pecans
1/2 c. butter

Mix ingredients for crust and press into 12 x 8 x 2 inch pan. Bake 15 to 20 minutes in 375 degree oven. Cool.

FILLING:

1 c. Cool Whip
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. powdered sugar
2 pkgs. coconut cream pudding
3 c. skim milk

Cream Cool Whip, cream cheese and powdered sugar. Pour over cooled crust. Prepare pudding mix with 3 cups milk. Pour over cheese mixture. Top with Cool Whip. Sprinkle with toasted coconut. Refrigerate. Can be made ahead, but not more than a day ahead.