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Coconut Crunch

2 cups flour
1/2 cup sugar
1 cup butter -- softened
1 4 oz. package instant vanilla pudding
1 8 oz. tub Cool Whip Lite® -- thawed

Preheat oven to 350ºF.
Mix flour, sugar and butter. Stir in coconut. Dump on a cookie sheet; brown in oven 15 - 20 minutes.
Put 2/3 of crunch in bottom of a 13 x 9 x 2" baking pan, let cool. Mix pudding according to direction on package. Let set in refrigerator 5 minutes; then spread on crumbled coconut crunch mixture. Top with Cool Whip. Sprinkle with reserved 1/3 of coconut crunch. Chill well and serve.

NOTES : I would prefer to use 1 package of mixed dream whip instead of the Cool Whip®.

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