Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Coconut Crunch Delight
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- #73932
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/2 cup butter
1 cup flour
1 1/4 cup flaked coconut
1/4 cup brown sugar, packed tight
1 cup slivered almonds
1 package (3.5 ounce size) instant vanilla pudding
1 package (3.5 ounce size) instant coconut pudding
2 2/3 cups milk
2 cups whipped topping
strawberries, for garnish
directions
In a bowl, combine the first five ingredients and press lightly into a greased 13 x 9 x 2 inch baking pan.
Bake at 350 degrees for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half and press half into the same baking pan.
In a mixing bowl, beat pudding mixes and milk. Fold in whipped topping, then spoon over crust. Top with remaining crumb mixture.
Cover and refrigerate overnight. Garnish with strawberries, if desired.
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