Crust:

1/2  cup butter or margarine
3/4  cup flour
2  tbsp Brown sugar
1/2  cup shredded coconut optional

Filling:

2 1/2  cups milk
2  boxes (3 ¾ oz) pistachio flavor instant pudding and
       pie filling
8  oz cool whip topping
1/2  cup shredded coconut optional
jelly beans optional

Crust:
In small saucepan melt butter/margarine. Lightly spoon flour into measuring cup; level off. Stir in flour and remaining ingredients. Cook over medium heat, stirring constantly until golden brown and crumbly (about 5 to 8 minutes). Press warm mixture with fork or spoon on bottom of 8 or 9-inch pan. Cool completely.

Filling:
In large bowl combine milk and instant pudding, beat on high for 3 to 4 minutes. Add cool whip topping mix until fluffy. Pour over prepared crust. Optional, sprinkle coconut around edge of pan. Refrigerate If desired, garnish with jelly beans before serving.

Makes 12 servings.