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<blockquote data-quote="moreluck" data-source="post: 341416" data-attributes="member: 1246">Coconut Crunch DelightIngredients:1/2 cup butter1 cup flour1 1/4 cup flaked coconut1/4 cup brown sugar, packed tight1 cup slivered almonds1 package (3.5 oz size) instant vanilla pudding1 package (3.5 oz size) instant coconut pudding2 2/3 cups milk2 cups whipped toppingDirections:In a bowl, combine the first five ingredients; press lightly into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes 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 mixing bowl, beat pudding mixes and milk. Fold in whipped toppng; spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries, if desired.</blockquote>

[QUOTE="moreluck, post: 341416, member: 1246"] Coconut Crunch Delight [B]Ingredients[/B]: 1/2 cup butter 1 cup flour 1 1/4 cup flaked coconut 1/4 cup brown sugar, packed tight 1 cup slivered almonds 1 package (3.5 oz size) instant vanilla pudding 1 package (3.5 oz size) instant coconut pudding 2 2/3 cups milk 2 cups whipped topping [B]Directions[/B]: In a bowl, combine the first five ingredients; press lightly into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes 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 mixing bowl, beat pudding mixes and milk. Fold in whipped toppng; spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries, if desired. [/QUOTE]

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