1 stick butter
1/4 c. brown sugar
1 c. flour
1 c. coconut
1 (4 oz.) pkg. toasted almonds

Mix ingredients for crust and reserve 1 cup. Press into a 13x9 inch pan. Bake at 325 degrees, 30 minutes. Set timer and stir every 10 minutes then arrange on bottom of pan.

FILLING:

2 sm. pkgs. vanilla instant pudding
2 2/3 c. milk
1 sm. container Cool Whip

Beat pudding and milk until thick. Add Cool Whip to pudding. Pour pudding on top of toasted crust, then sprinkle reserved crust mixture on top.