Coconut Crunch Delight
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|All purpose flour||1 Cup (16 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
|Instant coconut cream pudding mix||3 1⁄2 Ounce (1 Package)|
|Cold milk||2⁄3 Cup (10.67 tbs)|
|Whipped topping||2 Cup (32 tbs)|
In a bowl, combine the first five ingredients; press lightly into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
Divide crumb mixture in half; press half into the same baking pan.
In a mixing bowl, beat pudding mixes and milk.
Fold in whipped topping; spoon over the crust.
Top with remaining crumb mixture.
Cover and refrigerate overnight.
Garnish with strawberries if desired.