ALMOND DELIGHT

1 cup flour
1 cup sliced almonds
1 cup Angel Flake Coconut
1 stick (1/2 cup) butter
1/4 cup sugar
2 2/3 cups milk
2 small boxes (4-servings each) vanilla instant pudding
1 medium carton Cool Whip, thawed

Preheat oven to 325 degrees F.

Mix together flour, almonds, coconut, butter, and sugar. Place in a long shallow pan.

Bake for 20 minutes or until golden brown, stirring every 5 minutes. Let cool.

Mix milk and dry pudding mix together; beat approximately 2 minutes. Fold in Cool Whip.

Spread half of almond mixture in 9x13 inch dish. Spoon pudding muxture over crumbs. Sprinkle reminaing crumbs on top. Refrigerate.