LAYER ONE:

1 stick butter
1 c. flour
1/2 c. chopped nuts

Mix well and press into ungreased 9x13 inch pan and bake 15 minutes at 350 degrees. Cool.

LAYER TWO:

Beat 8 oz. soft cream cheese with 1 cup powdered sugar. Fold in 1 cup Cool Whip. Spread on first layer and refrigerate until set.

LAYER THREE:

Cook 2 small packages chocolate pudding (not instant) following directions on package. Cool. Spread over layer two.

LAYER FOUR:

Spread with remaining Cool Whip.

LAYER FIVE:

Toast 1 cup coconut and sprinkle on top. Refrigerate until ready to serve.