Step 1

Preheat the oven to 350°F. Lightly spray the bottom only of a 9 x 13-inch baking dish with cooking spray. Set aside.

Step 2

In a medium mixing bowl sift together the salt and flour. Cut the cold butter into the flour until it resembles cornmeal. Mix in 1/2 cup chopped pecans.

Step 3

Press firmly onto the bottom of the dish. Bake for 22-25 minutes or until lightly golden. Cool completely.

Step 4

Spread the remaining chopped pecans and coconut on a baking sheet. Toast in the oven for 8-10 minutes, stirring occasionally until the coconut is golden. Set aside to cool.

Step 5

In a medium size mixing bowl using a hand mixer cream together the softened cream cheese, powdered sugar and vanilla, Whip until smooth and creamy, then by hand fold in 1/2 of one (8 oz) whipped topping. Spread evenly on the cooled crust

Step 6

In the same bowl, Whip together both boxes of pudding mix and milk. Whip until thickened but still pourable. Spread over the cream cheese.

Step 7

Frost the top with the remaining whipped topping and sprinkle with toasted pecans and coconut,.

Step 8

Chill for 4 hours or overnight before cutting. Store chilled.