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1/4 c. brown sugar
1 stick butter, melted
2 3/4 oz. sliced almonds
3 1/2 c. flour
2 (3 1/4 oz.) vanilla instant pudding
2 3/4 c. milk
1 (8 oz.) carton Cool Whip

Preheat oven to 300 degrees. Mix together in 9 x 13 Pyrex pan the brown
sugar, melted butter, almonds, coconut and flour. Bake 20 to 30
minutes, stirring every 5 minutes. Cool the mixture after it is
toasted. Remove half for topping. Spread remaining in the bottom of
pan. Beat pudding and milk for 2 minutes; chill. When pudding
thickens, fold in Cool Whip. Spread pudding mixture over crumbled
mixture in the pan; sprinkle with reserved topping over pudding
mixture. Refrigerate.

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