"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Coconut Crunch Delight Recipe

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This recipe for Coconut Crunch Delight, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliann Armbrust
Added: Thursday, December 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine
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 pudding mix
2-2/3 cups cold milk
2 cups whipped topping
Fresh strawberries, optional

Directions:
Directions:
In a bowl, combine the first five ingredients; press lightly into a greased 9 x 13 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.

 

 

 

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