Coconut Crunch Delight - cooking recipe

Ingredients

1/2 cup margarine
1 cup flour
1 1/4 cups coconut
1/4 cup brown sugar
1 cup slivered almonds or chopped pecans
1 small package instant vanilla pudding mix
1 small package instant coconut pudding mix
2 2/3 cups cold milk
8 ounces cool whip

Preparation

Combine first 5 ingredients.
Press lightly in greased 13x9 pan.
Bake 350 degrees for 25-30 minutes until golden brown, stirring every 10 minutes to form coarse crumbs.
Cool.
Divide crumbs in half.
Press half in same baking pan.
Beat pudding mixes & milk.
Fold in Cool Whip.
Spoon mixture over crust.
Top with remaining crumbs.
Cover and refrigerate overnight.
Garnish with strawberries (optional).