2 c. flaked coconut
1 c. butter
1/2 c. brown sugar
2 c. flour
2-3 pkg. vanilla pudding (regular)
1/2-3/4 c. cream, whipped

Crumble butter, sugar and flour. Add coconut. Place in 9 x 13 inch pan and toast in oven at 300 degrees for 40-45 minutes, stirring once in a while. Use 1/2 of crumb mixture for crust and 1/2 for topping. Cook pudding according to directions on package. Cool. Pour over crust. Top with whipped cream and then rest of crumb mixture. Refrigerate. Crust may be refrigerated for using in cream pies.