CRUST:

2 c. flour
2 sticks butter
1 c. chopped pecans

With a fork, cream butter, flour and nuts together until crumbly. Spread crumbled mixture evenly in greased 9x13 inch baking pan. Bake crust at 350 degrees for 20 minutes or until golden brown. Let crust cool completely before filling.

PEANUT BUTTER LAYER:

1 (8 oz.) container frozen non-dairy whipped topping
1 (8 oz.) pkg. cream cheese
1/2 c. peanut butter
2 c. powdered sugar

Cream peanut butter, sugar and cream cheese together. Add whipped topping and mix with electric mixer until smooth and creamy. Place in cooled crust.

CHOCOLATE LAYER:

3 sm. boxes chocolate instant pudding
4 1/2 c. milk

Mix pudding and milk with mixer at high speed until thick. Spread pudding over peanut butter layer.

TOPPING:

1 lg. container frozen non-dairy whipped topping
1/2 c. coconut
1/2 c. chopped pecans

Spread whipped topping over pudding layer and sprinkle with coconut and pecans.