1 (5 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup white sugar
1/2 cup water
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup sliced almonds
1/2 cup shredded coconut
1/2 cup flaked coconut
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the soup, cream cheese, and 1/2 cup sugar. Stir well and pour into a 9x13 inch baking dish. Stir in the water until the mixture is smooth.
Frost the whipped topping with 1/2 cup of the dry ingredients, then pour over the cream cheese mixture. Spread the remaining 1/2 cup of dry ingredients over the top, then sprinkle the remaining nuts over the cream cheese mixture. Repeat with the remaining nuts. Spread the remaining cream cheese mixture over the top, then spread the remaining 1/2 cup of dry ingredients over the top.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.