---1ST LAYER---
1 c  Sifted flour
1    Stick butter or margarine
1/2 c  Chopped pecans

2ND LAYER
1 pk (8-oz) cream cheese
1 c Powdered sugar
1 c Cool whip

3RD LAYER
2 pk (3.75-oz) Jello instant
-coconut cream pudding
3 c Milk
4th layer
Remaining Cool Whip in
-carton
Coconut

Blend softened butter with flour. Add pecans and press into pyrex
casserole (11-1/2 x 7-1/2 x 1-3/4 inches). Bake in a 350 degree oven for 20
minutes; cool.

Soften cream cheese; blend in sugar. Fold in Cool Whip. Spread on first
layer.

Combine pudding mix and milk; allow pudding to set up a few minutes and
spread on second layer.

Use Cool Whip remaining in a large carton (after taking out a cup for
second layer) on top of third layer. Sprinkle with coconut. Refrigerate.
(May be kept several days — do not freeze.)

This dessert may be changed by substituting various flavors of pudding and
the like flavoring with final Cool Whip.