1 cube margarine
1 c. flour
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1/2 box powdered sugar
1 c. Cool Whip
2 pkg. instant pudding (coconut cream)
2 1/2 c. milk
1/2 c. cream of coconut

Mix together margarine, flour and pecans and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.

Mix together cream cheese, powdered sugar and 1 cup Cool Whip. Pour on top of crust. Sprinkle with coconut and pecans.

Mix pudding, milk and cream of coconut. Spread on mixture. Spread remaining Cool Whip (extra large) on top and sprinkle with coconut and pecans. Refrigerate several hours before serving.