Coconut Crunch Delight

Michelle Bueler
A light dessert that is delicious and different from the norm.

½ c melted butter
1 c flour
1 c coconut
½ c brown sugar
1 c slivered almonds (I have used pecans and walnuts with good results)
1 Vanilla pudding mix (instant) (3.4 oz pkg)
1 Coconut pudding mix (instant) (3.4 oz pkg)
3 ½ c milk, cold
2 c Whipped topping

In a bowl, combine first five ingredients; press lightly into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes, stirring every 10 minutes to make coarse crumbs. Cool. Divide crumb mixture in half, pressing half back into the same baking dish to form crust. In a mixing bow, beat puddings and milk. Fold in whipped topping and spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight (I prefer to serve it immediately while the crumb mixture is still very crisp).