CRUNCH MIX:

1 cup (2 sticks) butter, softened
3 tsp. molasses
2 cups all-purpose flour
1/2 cup brown sugar
1 cup chopped walnuts or pecans (or both!)
2 cups coconut flakes
1/4 cup quick-cooking oatmeal

Cream together butter and molasses and set aside. Mix flour, brown sugar, nuts, coconut and oatmeal. Mix together with butter/molasses mixture. Place in a baking dish and bake at 325°F, stirring often until evenly browned. Set aside to cool.

FILLING:

1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. instant butterscotch pudding
whole milk

Make both puddings in the same bowl together according to package directions.

ASSEMBLY:

1 (8 oz.) tub Cool Whip

Place a good layer of the crunch mix in the bottom of your serving dish (I use a 9x13-inch glass dish... it looks yummy). Spoon the soft set pudding on top of the crunch mix. Cover evenly with Cool Whip and refrigerate for a couple hours to set up more firmly.

Top with the remaining crunch mix just before serving. Enjoy!

Submitted by: KHarris