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.