Cool Whip Dessert

1 cup flour
1/2 cup margarine
1/2 cup nuts, chopped
2 tablespoons sugar
One 8-ounce package cream cheese, room temperature
1 cup powdered sugar
1 container Cool Whip
Two 3-ounce packages instant coconut pudding
3 cups milk, cold
Coconut, shredded

Preheat oven to 350 F. Mix crust ingredients and press in bottom of 9 x 13 inch pan; cook for 15 minutes. Cool. Mix cream cheese, powdered sugar, and 1 cup Cool Whip. Spoon into crust. Prepare pudding and milk. Spoon over cream cheese layer. Spread Cool Whip over top and sprinkle with shredded coconut. Refrigerate.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana