Ingredients

• 1 cup all-purpose flour
• 1 cup coconut
• 1/4 cup brown sugar, firmly packed
• 1/2 cup butter
• 8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup Cool Whip
• 1 cup miniature marshmallows
• 2 cups milk
• 2 small boxes instant vanilla pudding
• Cool Whip
• 4 Butterfinger candy bars

Instructions

1. Mix flour, coconut, brown sugar and butter until crumbly. Pat into bottom of a 9 x 13-inch pan.
2. Bake at 350 degrees F until light brown. Cool.
3. Cream together cream cheese, confectioners' sugar, Cool Whip and miniature marshmallows; put on top of cool crust.
4. Mix together milk and vanilla pudding and put on top of cream cheese mixture.
5. Spread a layer of Cool Whip over all, then crumble about 4 Butterfinger candy bars and sprinkle over top of whipped cream.
6. Refrigerate until serving time.