Coconut Cream Dessert

Crust:
1 cup flour
1/2 cup margarine
1/2 cup chopped nuts
2 tablespoons sugar

Filling:
One 8-ounce package cream cheese, room temperature
1 cup powdered sugar
1 container Cool Whip
Two 3-ounce packages instant coconut pudding
3 cups milk, cold

Topping:
Coconut, shredded
Preheat oven to 350 degrees. Mix crust ingredients and press bottom of 9"x13" pan; cook for 15 minutes. Cool. Mix cream cheese, powdered sugar, and 1 cup Cool Whip. Spoon into crust. Prepare pudding and milk. Spoon over cream cheese layer. Spread Cool Whip over top and sprinkle with shredded coconut. Refrigerate. Serves 10-12