1 c. flour
1 stick butter
2 tbsp. sugar
1/2 c. chopped pecans
2 (8 oz.) pkgs. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 boxes instant pudding (chocolate or pistachio)
3 c. milk
Cool Whip, toasted coconut & pecans

Mix first 4 ingredients. Spread on bottom of 11"x13" pan. Bake at 350 degrees for 15 minutes. Mix next 3 ingredients and spread on top of baked, cooled crust. Mix the pudding and milk. Layer on. Last, layer the Cool Whip and coconut. Spread pecans on top. Serves a generous number.