1/2 cup butter, melted
1 cup all purpose flour
1 1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered or chopped almonds
1 pkg. instant vanilla pudding mix
1 pkg. instant coconut pudding mix
2 2/3 cup cold milk
2 cups whipped topping

In a bowl, combine the first five ingredients. Press lightly into a greased 13x9-inch baking dish.

Bake at 350°F for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Divide crumb mixture in half. Press half into the same baking dish. In a mixing bowl, beat pudding mixes and milk. Fold in 2 cups whipped topping. Spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight.