1 C. flour
1/4 C. brown sugar
8 oz. cream cheese
1 C. Cool Whip®
2 C. milk
1 C. coconut
1/2 C. butter
1 C. confectioners' sugar
1 C. miniature marshmallows
2 small boxes instant vanilla pudding
4 Butterfinger candy bars
Mix flour, coconut, brown sugar and oleo until crumbly and pat into a 13 x 9-inch pan.
Bake 12 to 15 minutes at 350ºF.
Stir frequently until brown. Cool.
Cream together the cream cheese, powdered sugar, Cool Whip and miniature marshmallows.
Put on top of crust.
Mix together the milk and pudding and put on the cream cheese layer.
Crumble 4 Butterfinger candy bars and sprinkle them on top of a layer of Cool Whip that was put on top of pudding layer.
Pairs Well With