1/4 c. brown sugar
1 c. flour
1 sm. pkg. sliced almonds
1 can flaked coconut
1 stick butter
2 sm. pkgs. of vanilla "instant" pudding
2 2/3 c. milk
1 med. or lg. container Cool Whip

In a sheet pan mix 1/4 cup brown sugar, 1 cup flour, 1 small pack almonds, 1 small can flaked coconut. Stir and spread evenly. Take a stick of butter and cut into 6 pieces and place on top of mixture. Bake at 325 degrees and when butter melts, stir well. Continue baking at 325 degrees for 25 to 30 minutes, stirring every 10 minutes. Set aside.

Mix 2 small packs of vanilla instant pudding with 2 2/3 cups milk. Mix with beater until thick, then add in 1 container of Cool Whip. Put 3/4's of the crumb mixture in your dish, pudding mix on top then sprinkle with remaining crumb mixture, then refrigerate. Make and use same day - the crumb mixture gets soggy. You can make crumb mixture the day before and refrigerate.