1 c. flour
1/3 c. brown sugar
1 c. coconut
1 c. almonds, sliced
1 stick butter

Melt butter and stir in dry ingredients. Put in 8 x 10 or 9 x 9 inch pan. Bake at 325 degrees for 25 minutes, stirring every 5 minutes. When cool, save 1 cup for topping. Put package of Butter-Pecan instant pudding in 2 1/2 cups cold milk. Beat until mixed well. When set, fold in 12 ounce container of Cool Whip. Spread over baked coconut mixture and sprinkle with remaining cup of coconut mixture. Place in refrigerator overnight.