"Coconut Delight"

1/2 cup butter
1 cup all-purpose flour
1/2 cup chopped pecans
8 ounce cream cheese, softened
1 cup confectioner's sugar
8 ounce whipped topping
3 1/2 cups milk
2 packages of coconut cream pudding, for additional variety you can use chocolate, lemon, etc.

For crust:
Cut butter into flour until crumbly. Stir in 1/2 cup nuts. Press into ungreased 13 by 9 by 2 pan. Bake at 350 degrees or until lightly browned. Let cool.

For cream cheese layer:
In a bowl, beat cream cheese and sugar until fluffy. Fold in one half of whipped topping and spread over crust.

For pudding layer:
Combine milk and pudding and mix until smooth. Pour over cream cheese layer. Refrigerate for 15 minutes. Top with remaining whipped cream. Optional: Toast coconut and sprinkle on top.

Keep refrigerated until serving.