A variation on Tami Cooley’s chocolate layered dessert that Nicole stumbled across and found so scrumptious that she had to share it with me.
CRUST:
1 cup flour
¼ cup butter
2 Tablespoons powdered sugar
½ cup chopped nuts
1 cup coconut.
Mix ingredients, except coconut, and pat lightly into 8×8 inch pan. Bake 15 – 20 min at 350. Allow to cool. (May take several hours.) Meanwhile toast coconut and reserve for later.

CREAMY LAYER
1 cup whipped cream
1 cup powdered sugar
8 oz cream cheese, at room temperature
Whip cream with sugar, beat in cream cheese and spread over cooled crust. Refrigerate.

COCONUT LAYER
coconut pudding mix, (4 serving size)
1 ½ cup milk
8 oz Cool Whip
Stir mix with milk until thickened. Spread over creamy layer. Top with Cool Whip. Sprinkle with toasted coconut and refrigerate until ready to serve.