1/2	Cup	Butter or margarine, melted
1	Cup	All-purpose flour
1 1/4	Cups	Flaked coconut
1/4	Cup	Brown sugar, packed
1	Cup	Slivered almonds
1	Pkg. (3.4 oz.)	Vanilla instant pudding
1	Pkg. (3.4 oz.)	Coconut instant pudding
2 2/3	Cup	Cold milk
2	Cups	Whipped topping
		Strawberries for garnish (optional)

In a bowl, combine the first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan. Bake at 350° for 25 to 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. In a mixing bowl, beat pudding mixes and milk. Fold in whipped topping; Spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries if desired.

YIELD: 12-16 Servings