CRUST:

2 c. flour
2 sticks butter
1 c. pecans, chopped

Cream butter, flour and nuts until crumbly. Spread evenly in greased, 9 x 13-inch pan. Bake at 350 degrees for 20 minutes, or until golden brown. Cool completely before adding filling...

FILLING:

1 (8 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese
1/2 c. peanut butter
2 c. powdered sugar
3 sm. boxes instant chocolate pudding
4 1/2 c. milk

Cream peanut butter, sugar and cream cheese. Add Cool Whip until smooth and creamy. Spread over crust. Next...mix pudding and milk with mixer, at high speed, until thick. Spread over first layer.

TOPPING:

1 lg. container Cool Whip
1/2 c. coconut
1/2 c. pecans, chopped

Spread Cool Whip over pudding and sprinkle with coconut and pecans. Chill 2 hours.

To change recipe, omit peanut butter in first layer and use vanilla pudding instead of chocolate.