Coconut Crunch Delight

• 1/2 cup butter or 1/2 cup margarine, melted
• 1 cup all-purpose flour
• 2 1/4 cups flaked coconut
• 1/4 cup packed brown sugar
• 1 cup slivered almonds
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 (3 1/2 ounce) package instant coconut cream pudding mix
• 2 2/3 cups cold milk
• 2 cups whipped topping
• fresh strawberries (optional)

1. In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
2. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
3. Cool.
4. Divide crumb mixture in half; press half into same baking pan.
5. In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
6. Spoon over crust.
7. Top with remaining crumb mixture.
8. Cover and refrigerate overnight.
9. Garnish with strawberries, if desired.

butter, flour, coconut, brown sugar, almonds, vanilla instant pudding, instant coconut cream pudding, cold milk, fresh strawberries

Taken from www.food.com/recipe/coconut-crunch-delight-53625 (may not work)