1 c. flour
1/2 c. butter
1 tbsp. sugar
1 c. Cool Whip
8 oz. cream cheese
1 c. powdered sugar
2 sm. pkgs. coconut cream pudding (NOT instant but regular)
1 c. milk
1/2 c. coconut, flaked
1/2 c. chopped pecans

Mix flour, butter and sugar with a fork and press onto bottom of 8 1/2 x 12 inch pan. Bake at 350 degrees for 15 minutes. Combine Cool Whip, cream cheese and powdered sugar and beat with a mixer. Spread on top of the crust. Cook pudding and milk until thick. Let cool. Pour over cream mixture. Spread remainder of Cool Whip container over pudding. Toast 1/2 cup coconut and sprinkle coconut and nuts over Cool Whip.