1 1/2 cups all purpose flour
1 cup chopped pecans
1/2 cup melted butter or margarine
8 oz. softened cream cheese
3 cups cold milk
1 6 oz. pkg. instant vanilla pudding mix
2 cups flaked coconut
2/3 cups flaked coconut
8 oz. whipped topping

Preheat oven to 350 degrees. Combine flour, 1/2 cup pecans, and margarine and mix well. Press mixture into a baking dish and bake for 15 minutes or until golden. Set aside.

Beat cream cheese with mixture till smooth, add 1/2 cup milk and beat, then add the rest of the milk and the pudding mix and beat until all smooth and well blended.

Add 2 cups of coconut and mix well. Pour it over the crust and then spread the whipped topping over that. Put into the refrigerator.

Put 2/3 cups coconut and 1/2 cup pecans on cookie sheet and bake until toasted, coconut will be golden brown. Spread coconut and pecans on top of whipped topping and serve. Keep refrigerated. Serves 6.

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