Ingredients
1/2 cup butter, melted1 cup all-purpose flour1-1/4 cups sweetened shredded coconut1/4 cup packed brown sugar1 cup slivered almonds2-2/3 cups cold milk1/2 teaspoon coconut extract2 packages (3.4 ounces each) instant vanilla pudding mix2 cups whipped toppingFresh strawberries, optional
Preparation
In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. 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. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
