Princess Pie (Coconut Cream Pie)

Crust:
1 c flour
1/2 c butter, melted
2 TBS sugar
1/2 c chopped pecans

Mix and pat into 8x8 pan. Bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over-bake.

Layer two:
8 oz cream cheese, room temperature
1 c powdered sugar
1 c Cool Whip

Beat together sugar and cream cheese. Fold in Cool Whip. Spread on cooled crust.

Layer three:
1 small pkg coconut cream instant pudding
1-1/2 c milk

Mix until thickened. Spread over cream cheese mixture.
Top with remaining Cool Whip in tub.

Toast 1 c coconut. Sprinkle evenly over top. Refrigerate.