Coconut Cream Dessert

1 Cup pecans
1 cup flour
2 tablespoons sugar
1 stick margarine, melted (1/4 lb)
One 8-ounce package cream cheese
1 cup powdered sugar
1 cup Cool Whip
Two 3-1/2 ounce boxes of instant coconut pudding mix
3 cups milk

Preheat oven to 375F. Mix in small bowl: pecans, flour, 2 tablespoons sugar, and margarine. Mix well and press in pan and bake at 375F for 15 minutes. Watch closely. Cool.

Mix cream cheese, powdered sugar and Cool Whip. Spread on bottom of crust.

Mix coconut instant pudding with milk. Spread on first layer. Spread Cool Whip on top of pudding mixture.

May use chocolate butterscotch, pistachio, lemon vanilla or any flavor of instant pudding.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana