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Coconut Crunch Delight

Chef.at.Home's picture
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  All purpose flour 1 Cup (16 tbs)
  Flaked coconut 1⁄4 Cup (4 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Slivered almonds 1 Cup (16 tbs)
  Instant vanilla pudding mix 3 1⁄2 Ounce (1 Package)
  Instant coconut cream pudding mix 3 1⁄2 Ounce (1 Package)
  Cold milk 2⁄3 Cup (10.67 tbs)
  Whipped topping 2 Cup (32 tbs)
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 mixing bowl, beat pudding mixes and milk.
Fold in whipped topping; spoon over the crust.
Top with remaining crumb mixture.
Cover and refrigerate overnight.
Garnish with strawberries if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Nut
Interest: 
Everyday

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