1/2 cup butter, melted
2 Tbs. sugar
1/2 cup chopped pecans, optional
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
1 small package coconut cream instant pudding
1-1/2 cups milk
Directions For crust:
Mix and pat in an 8x8 inch pan and bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not overbake.
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.