CRUST:

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

Mix all together and press into 9x13 pan. Bake 15 minutes at 375.

TOPPING:

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

Mix cream cheese and sugar. Fold in Cool Whip. Spread on cooled crust and over this spread cool custard.

CUSTARD:

2 pkgs. (3 oz.) coconut cream pudding

Do not use the amount of milk on the packages. Use 3 cups of milk to 2 packages of pudding. Cool. Spread over cream cheese and top with rest of Cool Whip. Sprinkle with chopped pecans or coconut.