Instructions: 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.

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