"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Coconut Crunch Delight Recipe

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

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant coconut cream pudding mix
2 cups Cool Whip® whipped topping
Fresh strawberries, optional

Directions:
Directions:
In a bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. x 2-in. 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 large bowl, beat milk and pudding mixes. Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Number Of Servings:
Number Of Servings:
12 - 16
Personal Notes:
Personal Notes:
Nutrition Facts
One serving: (1 piece) Calories: 264 Fat: 15 g Saturated Fat: 9 g Cholesterol: 21 mg Sodium: 246 mg Carbohydrate: 29 g Fiber: 1 g Protein: 4 g

I got this recipe from www.tasteofhome.com

 

 

 

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