| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bars | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/4 | c | Brown sugar |
| 1 | Whole cream cheese; (8 oz.) | |
| 1 | c | Cool Whip |
| 2 | c | Milk |
| 1 | c | Coconut |
| 1/2 | c | Margarine |
| 1 | c | Powdered sugar |
| 1 | c | Miniature marshmallows |
| 2 | Boxes instant vanilla pudding | |
| 4 | Butterfinger candy bars |
INSTRUCTIONS
Mix flour, coconut, brown sugar and oleo until crumbly and pat in 9 x 13-inch pan. Bake 12 to 15 minutes at 350 degrees. 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. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 295 by "Diane Geary" <diane@keyway.net> on Nov 23, 1997
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