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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. I got the idea from my sister. It's actually a pie crust recipe, Kathy relates. Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup flaked coconut |
1/4 cup packed brown sugar |
1/2 cup cold butter, cubed |
2 cups cold milk |
1 package (3.4 ounces) instant lemon pudding mix or flavor of your choice |
Directions:
1. In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly.
2. Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes.
3. Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture. Yield: 4 servings.
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