Coconut Crunch Delight Recipe
Ingredients
1/2 cup butter or margarine, melted
1 cup all-purpose flour
1-1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant coconut cream pudding mix
2-2/3 cups cold milk
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 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.
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.
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