1 c. flour
1/2 c. melted butter
1/2 c. finely chopped walnuts
3 (4 oz.) pkgs. cream cheese
1/2 c. sugar
9 oz. pkg. Cool Whip
1 sm. pkg. instant butterscotch pudding & milk to prepare
Toasted coconut

Mix together flour, melted butter and walnuts. Press into 9"x13" pan.

Bake 15 minutes at 350 degree oven. Cool.

Cream together room temperature cream cheese and sugar until soft and add half of Cool Whip. Spread mixture over crust. Refrigerate briefly so mixture sets up well.

Prepare butterscotch pudding as directed on package. Spread over cheese layer (refrigerate for a while). Spread pudding with other half of Cool Whip. Top with toasted coconut and refrigerate overnight.

(Chocolate pudding may be used instead of butterscotch if desired.)