Coconut Crunch Delight
Taste of Home
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I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal.
-Debby Chiorino, Oxnard, California
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. + chilling
Ingredients:
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1-1/4 cups flaked coconut
- 1/4 cup packed brown sugar
- 1 cup slivered almonds
- 2-2/3 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 2 cups whipped topping
- Fresh strawberries, optional
Directions:
In a bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool.
Divide crumb mixture in half; press half into the same baking pan. In a large bowl, beat milk and pudding mixes. Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired. Yield: 12-16 servings.