Ingredients:
1/2 cup butter or 1/2 cup margarine, melted
1 cup all-purpose flour
2 1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
1 (3 1/2 ounce) packages vanilla instant pudding mix
1 (3 1/2 ounce) packages instant coconut cream pudding mix
2 2/3 cups cold milk
2 cups whipped topping
fresh strawberries (optional)
Directions:
In bowl, combine first five ingredients; press lightly into a greased 13″ x 9″ x 2″ baking pan.
Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
Cool.
Divide crumb mixture in half; press half into same baking pan.
In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
Spoon over crust.
Top with remaining crumb mixture.
Cover and refrigerate overnight.
Garnish with strawberries, if desired.
Servings: 12-16
Time preparation: 20 min.
Time total: 50 min.