| ||||
| 1/2 | | Cup | | butter |
| 1 | Cup | flour | ||
| 1-1/4 | Cup | flaked coconut | ||
| 1/4 | Cup | brown sugar, packed tight | ||
| 1 | Cup | slivered almonds | ||
| 1 | 3.4-ounce package | instant vanilla pudding | ||
| 1 | 3.4-ounce package | instant coconut pudding | ||
| 2-2/3 | Cup | milk | ||
| 2 | Cup | whipped topping | ||
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| In a bowl, combine the first five ingredients; press lightly into a greased 13x9x2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan. In a mixing bowl, beat pudding mixes and milk. Fold in whipped toppng; spoon over crust. Top with remaining crumb mixture. Cover and refrigerate over night. Garnish with strawberries, if desired. Serves 12 to 16. |
