Karen's Kitchen

INGREDIENTS:

Crust:
1 C flour
1/2 C margarine
1/2 C finely cut pecans
Mix and pack firmly in bottom of 9 x 13 in. pan. Bake at 350 degrees for 15 minutes. Cool thoroughly.

SECOND LAYER:
1 C cool whip
I 8-oz. pkg. cream cheese
1 C powdered sugar
Beat together, fold in cool whip. Pour into crust

THIRD LAYER:
2 pkgs. coconut cream pudding
3 C milk
Cook until it bubbles. Cool. Put on cream cheese layer.

FOURTH LAYER:
add remainder of 10 oz. cool whip
3 C toasted coconut
Spread cool whip on above. Sprinkle with toasted coconut. Keeps several days in refrigerator.

Submitted by: Norma T. from Florida