 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
|
COCONUT CRUNCH DELIGHT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Garza Estate in Royse City, Texas in 1994. Ingredients:
1/2 cup butter melted |
1 cup flour |
1-1/4 cups flaked coconut |
1/4 cup packed brown sugar |
1 cup slivered almonds |
1 small package instant vanilla pudding mix |
1 small package instant coconut pudding mix |
2-2/3 cups cold milk |
2 cups frozen whipped topping thawed |
fresh strawberries |
Directions:
1. Combine the first five ingredients then press lightly into greased rectangular baking pan.
2. Bake at 350 for 30 minutes stirring every 10 minutes to form coarse crumbs then cool.
3. Divide crumb mixture in half then press half into same baking pan.
4. In a mixing bowl beat pudding mixes and milk then fold in whipped topping.
5. Spoon over crust then top with remaining crumb mixture.
6. Cover and refrigerate overnight then garnish with fresh strawberries and serve.
|
|