1 cup flour
1/2 cup chopped pecans
1/2 cup butter
8 ounce cream cheese
1 cup powdered sugar
1 cup Cool Whip
Mix and press into 9×13 pan; bake 375 degrees for 15 minutes. Cool. Fold together; spread on crust. Cook 2 packages coconut cream pudding with 2 cups milk; cool; spread on second layer; frost with Cool Whip; sprinkle coconut on top and chill overnight.