(very nice summer dessert, yummy)
1/2 cup butter or margarine, melted
1 cup flour
1 1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
1 pkg. (3.4 oz) instant vanilla pudding mix (102 g box)
1 pkg. (3.4 oz) instant coconut pudding mix (102 g box)
2 2/3 cups cold milk
2 cups whipped topping
Fresh strawberries (opt)
In a bowl, combine the first 5 ingredients: press lightly into a greased 13 X 9 baking pan.
Bake at 350’F 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 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.
Yield: 12-16 servings.
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