Ingredients

• 1/4 cup brown sugar
• 1/4 lb melted butter
• 1 (2 ounce) package sliced almonds
• 1 cup flour
• 1 1/2 cups flaked coconut
• 2 (3 ounce) packages instant vanilla pudding
• 2 2/3 cups milk
• 1 (16 ounce) container Cool Whip

Instructions

1. Combine brown sugar, butter, almonds, flour& coconut.

2. Spread on cookie sheet or jelly roll pan and bake at 325 degrees until light brown.

3. Stir several times for even browning.

4. Remove from oven and let cool.

5. Combine pudding mix and milk.

6. Beat according to pudding directions.

7. Fold in 3/4 of the container cool whip into pudding and chill overnight or for at least 2 hours.

8. To serve, Place 1/2 of coconut crumb mixture in bottom of large glass bowl or serving dish.

9. Add pudding and top with remaining coconut crumbs.

10. or top with rest of cool whip and serve rest of coconut crumbs on the side.