2 16-oz. vanilla pudding (not instant)
2 cups flour
1 cup butter (2 sticks)
2 cups coconut
½ cup chopped nuts
Put in 9×13 pan. Bake at 350° till golden brown stirring every 10 minutes. Cool, save 1/3 cup for topping.
Prepare pudding according to package directions. Let cool. When both are cool pour pudding on mixture. Top with Cool whip and 1/3 cup mixture.