1 stick butter
1 c. flour
1/2 c. pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 sm. can coconut
2 sm. pkgs. chocolate pudding
3 c. milk

1. Cream together butter, flour, and pecans. Press in pan and bake at 350 degrees for 25 minutes. Let cool.

2. Beat cream cheese, powdered sugar and Cool Whip until smooth. Spread on first layer. Sprinkle coconut on top.

3. Mix chocolate pudding with milk. Spread mixture on top of other layer.

4. Top with remaining Cool Whip.

5. Top with coconut. Keep dessert refrigerated.