This is a great recipe for a candy-like cookie bar. I loved these when I was a kid 40 years ago and my son loves them today! I usually omit the coconut and add an extra half cup graham cracker crumbs. For the icing (middle layer), cut room temperature butter into the powdered sugar with a pastry blender and mix the milk and pudding together before adding to the buttery sugar. That's an easy way to make a really creamy filling. Spread the layers with a silicone spatula.