| | Directions | | Preheat oven to 350°. Mix flour, margarine, and 1/2 of the chopped pecans together. Press in the bottom of 9x13 baking dish. Bake for 13-14 minutes or until brown. Cool completely. Mix cream cheese and sugar with electric mixer. Fold in 1 container of Cool Whip. Spread on top of crust. Mix the pudding and milk until thick. Spread on top of cream cheese mixture. Spread the remaining container of Cool Whip on top. Top with remainder of nuts and toasted coconut. |
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| Ingredients | | - |  | 1 cup flour |
| - | | 1 stick margarine, softened |
| - | | 3/4 cup pecans, chopped |
| - | | 8 ounces cream cheese, softened |
| - | | 1 cup confectioners sugar |
| - | | 2 packages Cool Whip (8 ounce pkg) |
| - | | 2 boxes butterscotch instant pudding (small boxes) |
| - | | 2 1/2 cups milk |
| - | | 1/2 cup toasted coconut |
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