1 c. flour
1 c. coconut
1/4 c. brown sugar
1/2 c. butter
3/4 c. slivered almonds
2 pkg. (3 oz.) vanilla instant pudding
3 c. milk
1 (4 oz.) Cool Whip

Mix together flour, coconut, sugar, butter and almonds. Put on ungreased cookie sheet at 350 degrees for 20 minutes. Stir 5 minutes until brown. Put 3/4 of this mixture in 13 x 9 pan. Don't pack down. Mix pudding with milk as per directions on pudding box then fold in Cool Whip. Spread on top of base. Sprinkle with remaining coconut mix. Refrigerate. Serve.