1 1/2 c. coconut
1/2 stick soft butter
1 c. all-purpose flour
1/2 c. toasted slivered almonds

Press into a 9 x 13 inch Corningware dish. (Be sure and spray dish with Pam.) Bake until brown at 350 degrees. Let cool.

8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip (from 12 oz. container)

1 lg. box Jello instant vanilla (or chocolate) pudding
3 c. milk

Let pudding set (3 to 5 minutes). Layer cream cheese layer, sprinkle coconut and toasted almonds, pudding layer, sprinkle coconut and toasted almonds, remaining Cool Whip, sprinkle coconut and toasted almonds. Chill for 1 hour.