1/2 c. butter, melted
1 c. flour
1 1/4 c. coconut flakes
1/4 c. packed brown sugar
1 c. slivered almonds, may chop if desired
1 pkg. instant vanilla pudding
1 pkg. instant coconut cream pudding
2 2/3 c. milk
2 c. cool whip

Mix first 5 ingredients in bowl and press into 13 X 9 inch pan.

Bake at 350°F for 25-30 minutes, taking out and stirring every 10 minutes until golden brown. Let cool, then divide in 1/2. Place 1/2 back in pan to cover bottom. Spoon pudding mixture over crumbs and top with remaining crumbs sprinkled on top.