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FRENCH VANILLA PUDDING 
2 c. flour
1 c. soft butter
1/2 c. sugar
2 c. coconut
2 sm. or 1 lg. box of instant vanilla pudding
3 1/2 c. cold milk
1 (8 oz.) container of Cool Whip

Mix first four ingredients together and spread thin on a shallow pan. Bake at 350 degrees until brown (careful not to burn). Stir occasionally. Crumble when cooled. Divide into half. Use one half as bottom layer in a 9 x 12 pan. Prepare pudding according to directions on the box but use the reduced amount of milk. Pour pudding over bottom layer. Spread Cool Whip over pudding. Top with remaining half of flour/coconut mixture. Keep refrigerated.
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