First layer

1. Set oven to 350 degrees. Combine flour, nuts and butter in a food processor. Process until one or two solid clumps of dough form, about 10 seconds. Press into the bottom of a 9 by 13 inch baking dish using a spoon or by hand. Bake for 20 minutes if using a metal baking pan, or 25 to 30 minutes if using a glass dish. Remove when the crust has just begun to golden and is firm to the touch. Let cool 20 minutes before proceeding with the other layers.

Second layer

1. In a mixing bowl, mix softened cream cheese and powdered sugar, then add one cup of whipped topping. Mix until smooth. Spread over crust in pan, and place in the refrigerator.

Third layer

1. In a mixing bowl, add both pudding packets and milk together. Mix until smooth and thick, about three minutes. Pour and spread out over the cream cheese mixture. Place in the refrigerator.

Fourth layer

1. Set your oven to 350. on a baking sheet, spread out the coconut. Toast in the oven until portions are golden brown, about 5 minutes. It toasts fast, so watch carefully not to burn it. While the coconut is toasting, spread the rest of the whip topping over the pudding. When the coconut is done toasting and cooled a bit, sprinkle it over the top. Serve.