Coconut Crunch - cooking recipe

Ingredients
    2 c. flour
    2 c. coconut
    1/2 c. brown sugar
    1 c. oleo (room temperature)
    2 (5 1/2 oz. each) pkg. vanilla pudding (instant)
    9 oz. carton Cool Whip
Preparation
    Crumb flour, cocoa, oleo and brown sugar and brown in a 350\u00b0 oven until golden brown.
    Cool.
    Place half of the mixture in a 9 x 13-inch pan.
    Prepare instant vanilla pudding and pour over crumbs.
    Put the rest of the crumbs on top of the pudding.
    Spread the Cool Whip on top.

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