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Coconut Crunch Delight

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant coconut cream pudding mix
2 cups whipped topping
Fresh strawberries, optional

In a bowl, combine the first five ingredients; press lightly into a
greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes

Printed from tasteofhome.com Sep 6, 2008

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Coconut Crunch Delight cont.

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 large bowl, beat milk and pudding mixes. Fold
in whipped topping; spoon over the crust. Top with remaining crumb
mixture. Cover and refrigerate overnight. Garnish with fresh
strawberries if desired.

Yield: 12-16 servings.