COCONUT CHEESECAKE DELIGHT

1/2 Cup Butter or Marg, melted
1 Cup All Purpose Flour (I use Self-Rising if I don't have any All Purpose)
1 Cup Pecans, chopped
11/2 Cups Shredded Coconut
1/4 Cup Brown Sugar
2 Large Boxes Instant Coconut Pudding or 1 Coconut and 1 Cheesecake
4 Cups Milk
2 Cups Cool WHip

In a bowl, mix butter, flour, coconut, pecans and brown sugar. Spread evenly in a 9 x 13 pan that has been sprayed. Bake in a preheated oven for 25 minutes. Stir halfway through baking. You want it to crumble and not be one solid crust. Cool mixture. Mix pudding with milk and beat with mixer to combine. Fold in cool whip. Press 1/2 crumb mixture in the bottom of a glass baking dish and put the pudding over top of the crust. Spread  rest of cool whip over top of the pudding . Top with some shredded coconut and then the rest of the crumb mixture. Chill and serve. Keep ref.
 You can also make one layer of the coconut pudding using 2 cups of milk and then make another layer of the cheesecake pudding using 2 cups milk if using large boxes.Spread the coconut layer over the crust and then spread the cheesecake layer over the coconut layer. Can be combined or made into two separate layers.