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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a light dessert that is easy to prepare. It is a good ending to a heavier meal. Ingredients:
1/2 cup butter or 1/2 cup margarine, melted |
1 cup all-purpose flour |
2 1/4 cups flaked coconut |
1/4 cup packed brown sugar |
1 cup slivered almonds |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (3 1/2 ounce) package instant coconut cream pudding mix |
2 2/3 cups cold milk |
2 cups whipped topping |
fresh strawberries (optional) |
Directions:
1. In bowl, combine first five ingredients; press lightly into a greased 13 x 9 x 2 baking pan.
2. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
3. Cool.
4. Divide crumb mixture in half; press half into same baking pan.
5. In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
6. Spoon over crust.
7. Top with remaining crumb mixture.
8. Cover and refrigerate overnight.
9. Garnish with strawberries, if desired.
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