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 margarine
1 cup confectioners’ sugar
1 cup miniature marshmallows
2 boxes instant vanilla pudding
4 Butterfinger candy bars

Mix flour, coconut, brown sugar and margarine until crumbly and pat into a 13 x 9-inch pan. Bake 12 to 15 minutes at 350 degrees F, stirring frequently until brown. Cool.

Cream together the cream cheese, confectioners’ sugar, Cool Whip and miniature marshmallows. Put on top of crust.

Mix together the milk and pudding and put on the cream cheese layer. Put a layer of Cool Whip atop this layer. Crumble 4 Butterfinger candy bars and sprinkle them on top of Cool Whip layer.