Layered Coconut Pecan Squares

• 1 c. unsifted flour
• 2/3 c. chopped nuts
• 1/3 c. melted butter
• 1 1/3 c. coconut
• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. milk
• 1 (4 serving size) pkg. vanilla instant pudding
• 1 (4 oz.) container nondairy whipped topping, thawed

1. Mix flour with 1/3 cup of the nuts and the butter; press into bottom of 9-inch square pan.
2. Bake at 350u0b0 for 15 minutes; cool. Toast remaining pecans and 1/3 cup of coconut on baking sheet at 325u0b0 for about 5 minutes.
3. Beat cream cheese; blend in 1/2 cup milk.
4. Add remaining milk and pudding mix.
5. Beat slowly until blended, about 2 minutes.
6. Add remaining coconut; pour over baked crust.
7. Spread whipped topping over pudding.
8. Top with toasted coconut and pecans.
9. Chill about 2 hours.
10. Makes 9 servings.

flour, nuts, butter, coconut, cream cheese, milk, vanilla instant pudding

Taken from www.cookbooks.com/Recipe-Details.aspx?id=240261 (may not work)