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

Mix together and press into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes; cool. Cream:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Add 1 large Cool Whip and spread on cool crust. Mix 1 package each of vanilla and butterscotch instant pudding with 2 1/2 cups milk. Spread on top of cream cheese. Top with small container of Cool Whip, toasted coconut and chopped pecans. Refrigerate. Keeps well.