FIRST LAYER:

1 c. flour
1/4 tsp. salt
1/2 c. butter
3/4 c. chopped pecans

Mix and pat into 9x13 inch cake pan. Bake at 350 degrees for 15-20 minutes.

SECOND LAYER:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 (9 oz.) Cool Whip

Mix and spread over crust.

THIRD LAYER:

1 lg. pkg. coconut cream instant pudding
3 c. milk

Mix together. Spread on above layer.

FOURTH LAYER:

Top with 9 oz. Cool Whip. Garnish with toasted coconut. Refrigerate. Can be frozen. Best made ahead. Serves 12.