Preheat oven to 350. Mix butter, brown sugar, coconut, flour, almonds. Bake for about 15 minutes, checking after each 5 minutes. When topping is golden brown, it is done.
Mix milk, coconut pudding, vanilla pudding, cool whip.
Put half of crumb mixture in a 13X9 pan, pressing down topping. Pour pudding mixture on top. Sprinkle with remaining crumb mix. Chill in trig about 1 hour before serving.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 194 (56%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 26.5mg||8 %|
|Sodium 107.8mg||4 %|
|Potassium 222.5mg||6 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 34.2g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
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