Coconut Crunch Delight

• 1/2 c. margarine, melted
• 1 c. flour
• 1 1/4 c. flaked coconut
• 1/4 c. packed brown sugar
• 1 c. slivered almonds
• 1 pkg. (3 to 4-oz.) instant vanilla pudding
• 1 pkg. (3 to 4-oz.) instant coconut pudding
• 2 2/3 c. cold milk
• 2 c. whipped topping

1. In a bowl, combine the margarine, flour, coconut, sugar and almonds.
2. Press lightly into a greased 13 x 9 x 2 inch baking pan. Bake at 350u0b0 for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
3. Cool.
4. Divide crumbs mixture in half.
5. Press half into same baking pan.
6. In a mixing bowl, combine pudding mixes and milk.
7. Fold in whipped topping. Spoon over the crust and top with remaining crumbs.
8. Cover and refrigerate overnight.

margarine, flour, flaked coconut, brown sugar, almonds, vanilla pudding, instant coconut pudding, cold milk, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=59297 (may not work)