"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coconut Crunch Recipe

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

Contributor:  
Contributor:  
Debbie Kana
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine
1 cup flour
1-1/4 cup flaked coconut
1/4 cup brown sugar
1 cup slivered almonds
1 pkg. (3.4 oz.) instant vanilla pudding
1 pkg. (3.4 oz.0 instant coconut pudding
2-2/3 cup cold milk
2 cups whipped topping
fresh fruit (optional)

Directions:
Directions:
Combine the butter, flour, coconut, brown sugar and almonds and press lightly into a greased glass baking dish. Bake @ 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half, pressing 1/2 into the same baking dish. Beat pudding mixes and milk in a bowl. Fold in whipped topping. Spoon over crust in dish. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh fruit if desired.

 

 

 

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