Pudding Desert

Layer One: 1 Tbls. sugar    1 Cup flour    1 stick margarine    1/2 cup chopped pecans
Pat in 9x13 baking dish. Bake at 375 for 15 min. at the same time oven is hot brown 1/2 cup coconut
cool crust.
Layer two: 1 8 oz. cream cheese softened 1 cup powdered sugar.  Fold in 1 cup cool whip. Spread on first layer.
Layer three: 1 pkg. vanilla instant pudding and 1 pkg. chocolate instant pudding. spread each on 2nd layer. Spread rest of the 8 to 9 oz. cool whip on top of pudding, sprinkle with toasted coconut or
use a hershey bar grated on top. Serves 15 large pieces. Keep refrigerated.