Title: Coconut crunch delight
 Categories: Christmas, Desserts
      Yield: 12 -16
 
    1/2 c  Butter; melted
      1 c  Flour
 1 1/16 c  Coconut
    1/4 c  Brown sugar
      1 c  Almonds; slivered
      1    Vanilla pudding mix
           -(instant) (3.4 oz pkg)
      1    Coconut pudding mix
           -(instant)  (3.4 oz pkg)
  2 2/3 c  Milk; cold
      2 c  Whipped topping
 
  Note:  If coconut pudding is not available, use another package of
  instant vanilla pudding and a few drops (to taste) of coconut
  extract. In a bowl, combine first five ingredients:  press lightly
  into greased 13x9 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 bowl, beat
  
  puddings and milk.  Fold in whipped topping and spoon over crust.
  Top with remaining crumb mixture.  Cover and refrigerate over night.
  (I prefer to serve it immediatley while the crumb mixture is still
  very crisp)