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For crust, melt margarine and add to flour, sugar & nuts and mix well. Press mix. into 13 x 9 pan, bake until light brown about 15 min, let it cool.
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For filling mix together cream cheese, 1 cup of whip topping, 1 cup conf. sugar, mix well and spread onto cooled crust. For next layer mix pudding and milk until thickened, fold in remaining cool whip. Spread mix on top of first layer, sprinkle coconut on top. Best if refridgerated for an hour before serving.
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