1 cup flour, 2 T. sugar, 1/2 cup cold butter, 1/2 cup chopped pecans.
Filling: 1 pkg (8 oz.) cream cheese (softened), 1 cup confectioners' sugar, 1 (12 oz) container frozen whipped topping, (thawed, divided), 4 cups cold milk, 3 pkgs (3.4 oz) instant coconut cream pudding mix, 1/2 cup flaked coconut, toasted.
In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. press into a greased 13" x 9" x 2" baking dish. Bake at 325 degrees for 20 - 25 minutes or until edges are lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight.