1 c. flour
1/2 c. chopped pecans
1/2 c. oleo
Mix and press into 9x13 pan; bake 375 degrees for 15 minutes. Cool. 8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Fold together; spread on crust. Cook 2 packages coconut cream pudding with 2 1/2 cups milk; cool; spread on second layer; frost with Cool Whip; sprinkle coconut on top and chill overnight.
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