1 1/2 c. flour
1/2 c. oil
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. milk
1/2 c. chopped pecans

Mix all ingredients well. Pour in large pie plate and mold into shape. Prick holes ALL over crust. Bake at 425 degrees until brown.

FIRST LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners sugar
6 oz. Cool Whip
Coconut

In small mixer bowl beat cream cheese on low speed of electric mixer until fluffy; beat in powdered sugar and Cool Whip. Spread over crust. Sprinkle with coconut. Chill in refrigerator.

SECOND LAYER:

1 sm. pkg. instant coconut pudding mix
1 34/4 c. milk
Coconut

In large mixer bowl combine pudding mix and milk. Beat 2 minutes. Spoon over cream cheese layer in pie plate. Sprinkle with coconut. Chill or freeze until firm.

THIRD LAYER:

6 oz. Cool Whip
Coconut

Top with remaining Cool Whip. Sprinkle with coconut. If frozen, let stand 10-15 minutes before serving.