Creamy Coconut Dessert

Base
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup cold butter
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.