Coconut Crunch Dessert

If you like the toasted coconut you will love this dessert.



Ingredients:



2 cups flour

1/2 cup brown sugar (packed)

1 cup butter or margarine, softened

2 cups coconut (small bag)

2 packages vanilla pudding (cook not instant)

3 cups milk

8 oz. cool whip, thawed



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In medium sized bowl, mix butter, brown sugar & flour with fork till crumbly..add coconut, mix well. Empty bowl onto ungreased cookie sheet, spread mixture and bake at 350 for 15 -20 minutes...when edges become brown and toasted stir..about every 4-5 minutes.. just watch it closely and you will be able to tell when it is done..mixture may not be entirely brown and toasted but it will become crunchy as it cools. Set aside and cool.



Mix pudding with 3 cups of milk in saucepan, cook as per directions on pudding box. Cool



Layer 1/2 of the crunch mixture on bottom of 13x9 ungreased cake pan. Spread pudding over that, then spread cool whip on top of pudding. Top with rest of crunch mixture. Refridgerate for 2-4 hours.. Yum..Yum!! [img]images/smiley_icons/chef.gif[/img]