Coconut Butterscotch Dessert - cooking recipe

Ingredients

2 c. coconut
1 1/2 c. flour
3/4 c. butter (room temperature)
1 1/4 c. finely diced walnuts
1 (3 3/4 oz.) box butterscotch instant pudding
1 (3 3/4 oz.) box vanilla instant pudding
3 c. milk
1 (8 oz.) Philadelphia cream cheese (room temperature)
1 c. sifted powdered sugar
1 (12 oz.) carton Cool Whip

Preparation

Toast only 1 cup of coconut on baking sheet at 375\u00b0 for approximately 10 minutes.
Stir often until light brown.
Mix flour, butter and walnuts together; add only 3/4 cup walnuts to mix.
Press into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 20 minutes.