Aunt Nette's Lemon Yum Yum

Lemon Yum Yum

2 c flour
1 stick butter, melted
1/2 c finely chopped pecans
8 oz cream cheese
1 c powdered sugar
4 1/2 oz Cool Whip
1/2 c shredded coconut
1/2 c chopped pecans
2 boxes lemon pudding
3 c milk


Mix flour, butter, and pecans. Press into bottom of 9x13 pan. Bake at 350 until lightly brown and let cool completely.

Mix pudding and milk and let set in fridge. Blend together cream cheese, sugar, and whipped cream. Spread half of mixture over crust. Sprinkle 1/4 c nuts and 1/4 c coconut over layer. Cover with pudding. Layer with remaining coconut and pecans. Chill.