1 cup slivered almonds
1 small package instant vanilla pudding mix
1 small package instant coconut pudding mix
1 2/3 cup cold milk
2 cups whpped topping
Combine margarine, flour, coconut, brown sugar
and almonds.
Press lightly in a greased 13 x 9
greased pan. Bake at 350° for
25 to 30 minutes
or until golden brown. Stir every 10 minutes
while
baking to form course crumbs. Cool-divide in half.
Press half back into same pan. Mix puddings
with milk and add
whipped topping. Spread over
crumbs. Add remaining crumbs as
a topping.
Refrigerate 4-5 hours or make night before
serving. Serves 12-15.