2 c. flour
2 c. coconut
1 c. butter

Spread on cookie sheet and bake until brown at 375 degrees.

2 lg. boxes instant pudding (follow direction)
1 carton Cool Whip

9 x 13 inch pan. Stir first 3 ingredients often and watch to make sure coconut doesn't burn. Divide into 2 portions.

Spread 1/2 coconut mixture in pan. Spread pudding over coconut. Spread Cool Whip over pudding. Spread 1/2 coconut over Cool Whip. Let chill in refrigerator 4 hours or longer.

Dr. Corella