Mom's Coconut Delight

3/4 c. butter
1 1/2 c. plain flour
3/4 c. finely chopped pecans
1 c. confectioner's sugar
8 oz. cream cheese, softened
1 c. whipped topping, thawed
2 small pkgs. coconut cream instant pudding mix
21 oz. can cherry pie filling
2 c. whipped topping, thawed
coconut

Cut butter into flour until consistency of course meal. Add pecans. Press into sprayed 9x13 dish. Bake at 350 degrees for 20 minutes, or until golden brown. Cool. Add confectioner's sugar to cream cheese gradually until mixed well. Fold in 1 c. whipped topping.Spread over crust. Prepare pudding as directed on pkgs. Spread over cream cheese layer. Top with pie filling. Cover with remaining whipped topping. Sprinkle with coconut. Refrigerate for several hours, until ready to serve. Enjoy!