Coconut Crunch Delight (Carol Atwood)
½ cup melted butter 1 cup all purpose flour
½ cup flaked coconut ¼ cup brown sugar, packed
1 cup slivered almonds, chopped one 3.4 oz instant vanilla pudding
one 3.4 oz coconut pudding 2-2/3 cup milk
2 cups whipped topping fresh strawberries, optional
Combine first 5 ingredients. Press lightly into a greased 13 x 9 inch pan. Bake at 350 25-30 minutes or until golden brown, stirring every 10 minutes to form course crumbs. Divide into half; press half into same pan. In a bowl beat pudding mixes and milk. Fold in whipped topping. Spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries if desired.