Coconut Crunch Delight

This is hands down my favorite summer dessert (besides chocolate chip cookies which are my all-the-time favorite dessert). I got the recipe from our friend Lisa years ago, and it never fails to impress.

• 1/2 c. melted butter
• 1 c. flour
• 1 1/4 c. flaked coconut
• 3/4 c. graham cracker crumbs
• 1 package instant vanilla pudding
• 1 package instant coconut pudding
• 2 2/3 c. cold milk
• 2 c. whipped topping (i.e. cool whip)

1. Combine first four ingredients and press lightly into a 13x9 baking pan.
2. Bake at 350 for 25-30 minutes, stirring every 10 minutes to form coarse crumbs. Cool.
3. Divide crumb mixture in 1/2 (1/2 will be used for the bottom and half for the top)
4. In a bow beat pudding mixtures with milk. Fold in whipped topping and spoon over the crust.
5. Top with the remaining crumbs.
6. Cover and refrigerate overnight.
7. Enjoy!