Butter Crunch Pudding

• 1 cup flour
• 12 cup flaked coconut
• 14 cup packed brown sugar
• 12 cup cold butter or 12 cup margarine
• 2 cups cold milk
• 1 (3 1/2 ounce) package instant lemon pudding mix

1. In a bowl, combine flour, coconut, and sugar; cut in butter until crumbly.
2. Spread in a 15x10x1-inch baking pan.
3. Bake at 375 F for 15 minutes, stirring once.
4. Cool slightly.
5. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minutes or until slightly thickened; chill for 5 minutes.
6. Divide 1/2 of coconut mixture into the bottom of 4 bowls.
7. Top each with 1/4 of the pudding mixture and 1/4 of the remaining coconut mixture.

flour, coconut, brown sugar, cold butter, cold milk

Taken from www.food.com/recipe/butter-crunch-pudding-131714 (may not work)