Coconut Pudding Crunch

• 12 cup butter, melted
• 1 14 cups coconut
• 14 cup brown sugar
• 1 cup slivered almonds
• 2 23 cups milk
• 2 cups whipped topping (Cool-Whip)
• 1 (3 ounce) package instant vanilla pudding
• 1 (3 ounce) package instant coconut pudding mix

1. Crunch: Combine coconut, butter, sugar and almonds.
2. Grease a 9x13 pan and bake for 20 minutes at 350 degrees F.
3. Stir two or three times.
4. Pudding: Mix ingredients as per package direction then mix in whipped topping Put half of the crunch mixture in the bottom of the pan.
5. Pour half of the pudding mixture over crunch.
6. Add the rest of the crunch.
7. Top w/ the remainder of the pudding.

butter, coconut, brown sugar, almonds, milk, topping, vanilla pudding, instant coconut pudding

Taken from www.food.com/recipe/coconut-pudding-crunch-71470 (may not work)