How to make it

  • In a bowl, combine flour, softened margarine, sugar and chopped pecans.
  • Mix together and pat into a 9x12-in. pan to form a crust.
  • Bake at 425 degrees until light brown.
  • When done take out and cool.
  • Next mix together softened cream cheese, powdered sugar and 1 cup Cool Whip to make the filling.
  • After this is mixed, spread onto the cooled crust.
  • Put in the refrigerator until ready to put next topping on.
  • To make topping, put coconut cream pudding and milk into a heavy saucepan.
  • Cook accordingg to directions.
  • When done, remove from stove and let cool.
  • Once cooled, spoon onto the other filling and spread.
  • Next, cover with remaining cool whip, then sprinkle with toasted coconut.
  • Refrigerate until ready to serve.

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