Coconut Cream Dessert

1 C all-purpose flour
1 C pecans, finely chopped and divided
1/2 C butter, melted
1 pkg cream cheese, softened
1 C powdered sugar
4 C frozen whipped topping, thawed & divided
2 boxes of instant pudding mic, coconut cream flavored
2 C milk

Preheat the oven to 350 degrees and lightly grease a 9 x 13-inch baking dish. Set aside. In a medium bowl, mix flour, 1/2 cup pecans and melted butter. Press into the bottom of the prepared baking dish and bake for 15 minutes. When finished baking, place in refrigerator to cool completely. Meanwhile, in a medium bowl, mix cream cheese and powdered sugar until smooth. Stir in one cup of the whipped topping. Spread evenly over cooled crust. Return to refrigerator to cool while making the next layer. In a medium bowl, mix pudding mix and milk. Spread over the cream cheese layer and refrigerate until set. Spread the remaining whipped topping over the pudding layer and sprinkle with the remaining chopped pecans.