Coconut crunch delight

Coconut crunch delight

Ingredients/Components

• packed brown sugar - 1/4 c
• flaked coconut
• all-purpose flour - 1 c
• cold milk
• butter or margarine, melted - 1/2 c
• 4 oz
• whipped topping - 2 c
• slivered almonds - 1 c
• fresh strawberries optional - 1 item

How to make coconut crunch delight:

In a bowl, combine the first 5 ingredients. Press lightly into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 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. Yield: 12 to 16 servings.

Recipe categories: Desserts, Fruit, Coconut.