"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Crunch Delight Recipe

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This recipe for Coconut Crunch Delight, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Gerlach
Added: Sunday, January 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. melted butter
1 c. flour
1 1/4 c. flaked coconut
1/4 c. packed brown sugar
1 c. slivered almonds
1 package (3.4 oz) instant vanilla pudding mix
1 package (3.4 oz) instant coconut pudding mix
3 c. cold milk
2 c. whipped topping

Directions:
Directions:
In a bowl, combine the first five ingredients; press lightly into a greased 13x9x2 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 whipping topping. Spoon over crumb crust. Top with remaining crumb mixture. Cover and refrigerate over night

Number Of Servings:
Number Of Servings:
12-16

 

 

 

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