Toasted Almond Pudding - cooking recipe

Ingredients

1/2 cup margarine
7 ounces angel flake coconut
1 cup flour
1/4 cup brown sugar
1 cup slivered almonds
2 (3 ounce) packages instant vanilla pudding
2 2/3 cups milk
2 cups Cool Whip

Preparation

Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
Chill and serve.