Four-Layer Coconut Dessert

1 stick oleo
1 c. flour
1/2 c. pecans
1 c. Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
fresh frozen coconut
2 small pkg. instant coconut cream pudding mix or 1 large size
3 c. milk

For crust mix together in baking dish one stick oleo, one cup flour and 1/2 cup pecans. Will be crumbly. Pat down and bake at 350 degrees for 20 minutes. Let cool.
Mix and spread Cool Whip, cream cheese and powdered sugar on crust after it has cooled. Top with fresh, frozen coconut.
For third layer, beat well 2 small packages instant coconut cream pudding mix or one large (can be vanilla), 3 cups milk and spread over second layer. Then top with fresh frozen
coconut.
For fourth layer, cover top with Cool Whip and sprinkle fresh frozen coconut over top. Keep in refrigerator. Will keep for 2 or 3 days.
Note: Always use fresh, frozen coconut.

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