 |
Coconut Crunch Delight
|
 |
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
In a bowl, combine the first five ingredients; press lightly into a greased 13-in.
x 9-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.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |