1 c. flour
1 c. coconut
1/4 c. brown sugar
1/2 c. butter, melted

Put crust in cake pan (9x13) and brown at 350 degrees, stirring occasionally (save about 1/4 of the crust mixture for topping).

Make a large package of vanilla pudding using 2 1/2 cups milk and directions on package. Pour on top of cooled crumbs. Cover with 1/2 pint of whipping cream or Cool Whip. Then sprinkle with remaining crumbs on top.