Coconut Crunch Delight (Carol Atwood)

cup melted butter 1 cup all purpose flour

cup flaked coconut 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.