1 1/2 sticks butter
2 c. plain flour
1 c. nuts, chopped
1 (13 1/2 oz.) Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 c. coconut
2 (3 3/4 oz.) pkgs. lemon instant pudding
3 c. milk

Use 13 x 9 inch pan.

FIRST LAYER: Melt 1 1/2 stick butter. In bowl have 2 cups flour and add butter. Mix by hand. Then add 1/2 cup chopped nuts and mix well. Spread in pan and bake at 350 degrees approximately 20 to 30 minutes until light golden brown. Let cool.

SECOND LAYER: Mix 1/2 of Cool Whip with cream cheese, softened. Add 1 cup powdered sugar. Mix well, spread on top of baked layer. Sprinkle on top 1/4 cup coconut and 1/4 cup chopped nuts.

THIRD LAYER: Mix by hand 2 boxes instant pudding with 3 cups cold milk. Spread on top of coconut and nuts.

FOURTH LAYER: Use remaining Cool Whip and spread on top of pudding. Then sprinkle with 1/4 cup coconut and 1/4 cup chopped nuts.

Refrigerate 1 hour, cut into squares.