Taste of Home
Coconut Crunch Delight
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 16 servings.
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, Pt. Hueneme, CA
Ingredients
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1/2 cup butter, melted
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1 cup all-purpose flour
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1-1/4 cups sweetened shredded coconut
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1/4 cup packed brown sugar
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1 cup slivered almonds
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2-2/3 cups cold milk
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1/2 teaspoon coconut extract
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2 packages (3.4 ounces each) instant vanilla pudding mix
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2 cups whipped topping
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Fresh strawberries, optional
Directions
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1.
In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool.
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2.
Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
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3.
Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
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