1 c. flour
1/2 c. butter
1/4 c. brown sugar
3/4 c. chopped pecans
1 c. coconut

Mix above ingredients, bake at 325 degrees for 30 minutes (until brown), stir often; let cool. 4 c. milk 3 c. Cool whip

Add milk and pudding; mix well. Stir in whipped topping. Put half of the crunch mixture in the bottom of a 9"x13" pan. Cover with pudding mixture. Top with remaining crunch mixture. Refrigerate.