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