COCONUT DESSERT

1 cup all-purpose flour or can use self-rising but pat out good 2 tablespoons granulated sugar 1/2 cup cold butter or marg. 1/2 cup chopped pecans Filling 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (12 ounce) container Cool Whip, thawed and divided 4 cups cold milk 3 (3.4 ounce) packages instant coconut cream pudding mix 1/2 cup flaked coconut, toasted Preheat oven to 325 degrees F. Grease a 13 x 9-inch baking dish. In a medium bowl, combine flour and sugar. Cut in butter until crumbly. Stir in pecans. Press into prepared baking dish. Bake for 20 to 25 minutes. Cool on a wire rack. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in one cup Cool Whip. Spread over the crust. In a separate 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 Cool Whip. Sprinkle with coconut. Refrigerate at least 6 hours before serving. This can be made with Blueberry pie filling or apple pie or cherry pie filling leaving out the puddings and coconut and milk but using all the other ings.