1 stick butter
1 c. flour
1/2 c. finely chopped pecans

Mix and spread in 9 x 12 inch pan. Bake 20 minutes at 350 degrees. Let cool.

NOTE: May be divided into 2 (9 inch) Pyrex pie plates.

SECOND LAYER:

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

Mix and spread over first layer. Sprinkle with coconut.

THIRD LAYER:

2 pkg. Jello instant coconut pudding mix

Mix with 3 cups cold milk until thick. Spread on second layer.

FOURTH LAYER:

Spread remaining Cool Whip over third layer. Sprinkle with coconut. Nuts may be added to top if desired. Refrigerate several hours before serving.

NOTE: Buy large container of Cool Whip.