1 stick butter, melted in oven

6 oz. coconut
1 c. flour
1/4 c. brown sugar
1/2 c. blanched slivered almonds
1/2 c. pecans

Mix the above items well. Brown in a 9 x 13 pan at 325. Stir often until mixture browns. While the above cools, mix filling.

FILLING:

2 sm. pkg. instant vanilla pudding
2 c. Cool Whip
2 c. milk

When coconut mixture cools, spread half in bottom of bowl. Pour in pudding mixture and spread remaining coconut mixture. Chill and serve. Top with cherries for decoration.