Butterfinger Bars

1 cup all-purpose flour
1/4 cup brown sugar
8 ounces cream cheese
1 cup Cool Whip®
2 cups milk
1 cup coconut
1/2 cup butter
1 cup confectioners' sugar
1 cup 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 350 degrees F. 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.

You might also like: