1 (9 inch) unbaked pie crust
1 (9 inch) prepared graham cracker crust
2 (2.5 ounce) packages instant coconut cream pudding mix
1/2 cup milk
1/4 cup vegetable oil
1/2 cup chopped almonds
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat the pudding mix and milk until smooth. Stir in oil and eggs one at a time, then fold into the mixture. Spread the mixture evenly into the pie crust.
Bake in preheated oven for 20 minutes. Cool slightly, then remove from oven and let cool completely. Punch down pie crust, and store in refrigerator.
For the filling: In a large bowl, beat half of cream until smooth. Mix in half of milk, then whip until stiff peaks form. Fold in the whipped cream and nuts. Pour filling into crust.
Bake in preheated oven for an additional 30 minutes, or until filling is set. Cool completely before cutting into bars.