I don't know who came up with the name for this dessert but as cheezy as it sounds, it is truly delightful. So light and delicious, very complimentary to any meal. I love making it, but it calls for Coconut pudding which was near impossible to find in Brooklyn, so I only made it when I could stash a few packages into my suitcase, and I usually used them up within a month. But now that I'm back in Utah where the grocery stores are endless and well, lets just say I've made it a few times too many.
A friend of mine just had twin girls a few weeks ago so this afternoon I made her a batch and of course doubled it for myself. The few times I have served it at parties etc., I usually get many calls for the recipe so I thought I would share.
1/2 cup butter or margarine, melted 1 cup flour
1-1/4 cup flaked coconut 1/4 cup packed brown sugar
1 cup slivered almonds
In a bowl, mix the above ingredients together, press lightly into a greased 13 x 9 inch baking pan. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half;press half into the same baking pan.
1 pkg. (3.4 oz) of instant vanilla pudding mix
1 pkg. (3.4 oz) of instant coconut pudding mix
2 2/3 cup cold milk
Fold in 2 cups whipped topping ( I use heavy cream, powdered sugar, and vanilla)
Spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. (It tastes better the longer it sits).