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

Mix like pastry and press on bottom of 9 x 13 inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool before filling.

FIRST LAYER:

1 lg. (8 oz.) pkg. cream cheese
1 c. powdered sugar

Beat until light and well blended and fold in 1 large (9 ounces) container Cool Whip. Spread on cooled crust.

SECOND LAYER:

3 pkgs. instant chocolate pudding (or any favorite flavor)
3 1/2 c. milk (more if pudding is too thick to spread)

Spread on top of cheese layer.

THIRD LAYER:

1 sm. (4 1/4 oz.) container Cool Whip

Spread on top of pudding layer.

1 c. shredded coconut

(Toast on cookie tray under broiler). Watch carefully as it burns easily. Spread over the top. Refrigerate at least 1 hour; cut into squares to serve.