1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
Cool Whip
2 pkg. regular coconut cream pudding
3 c. milk

CRUST:

1 c. flour
1/2 c. nuts, chopped fine
1/2 c. butter

Mix crust and press into 9x13 inch pan. Bake at 375 degrees for 15 minutes. Cool. Mix cream cheese with powdered sugar until smooth and add 1 cup Cool Whip. Spread over crust. Cook the pudding with 3 cups milk. Cool. Spread over cream cheese mixture. Spread a layer of Cool Whip on top and sprinkle with toasted coconut. Refrigerate overnight.