Step 1

Preheat oven to 350 degrees.

Step 2

Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts. Mix thoroughly. Spray lightly a 13 x 9 glass pan. Press mixture evenly into bottom of the pan. Bake for 13-15 minutes depending on your oven. You just want to see slight brown on the edges. Completely cool.

Step 3

Put 1 cup shredded coconut in a small skillet and toast lightly. Set aside to cool.

Step 4

Beat 1 package softened cream cheese with 1 cup powdered sugar. Mix by hand then whip it for a few minutes with an electric mixer until fluffy. Fold in 1/3 of the whipped topping into the mixture and set aside.

Step 5

After crust is cool spread Cool Whip/cream cheese mixture onto crust using smooth strokes.

Step 6

In heavy bottom pot put in both packages of coconut cream pudding and milk; whisk. Slowly bring to a boil being careful not to burn the bottom. Set aside to cool.

Step 7

Spread cooled pudding onto crust mixture. Spread the rest of the Cool Whip on top.

Step 8

Sprinkle with toasted coconut. Chill for at least two hours or overnight. Keeps for days.