1 cube butter
1 c. flour
1 1/3 c. coconut
1 c. slivered almonds
1/4 c. brown sugar, packed
1 small pkg. vanilla instant pudding
1 small pkg. coconut instant pudding
2 2/3 c. cold milk
8 oz. tub Cool Whip, thawed

Melt butter. Mix the flour, coconut, almonds and brown sugar. Press into 9 x 13 pan.

Bake at 350°F for 25 to 30 minutes, stirring every 10 minutes until golden brown. Set aside and cool in pan baked in.

In a bowl, mix the vanilla pudding, coconut pudding and cold milk. Beat until thick. Add Cool Whip.

Take out one-half of crust mixture. Press the other one-half into pan. Spoon filling over it and use the other one-half of crust over top. Prepare one day ahead of time and refrigerate until ready.