Coconut Crunch Delight
From chefmeow 15 years ago
- 30 minutes to make
- Serves 20
COCONUT CRUNCH DELIGHT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Garza Estate in Royse City, Texas in 1994.
Ingredients
- 1/2 cup butter melted shopping list
- 1 cup flour shopping list
- 1-1/4 cups flaked coconut shopping list
- 1/4 cup packed brown sugar shopping list
- 1 cup slivered almonds shopping list
- 1 small package instant vanilla pudding mix shopping list
- 1 small package instant coconut pudding mix shopping list
- 2-2/3 cups cold milk shopping list
- 2 cups frozen whipped topping thawed shopping list
- fresh strawberries shopping list
How to make it
- Combine the first five ingredients then press lightly into greased rectangular baking pan.
- Bake at 350 for 30 minutes stirring every 10 minutes to form coarse crumbs then cool.
- Divide crumb mixture in half then press half into same baking pan.
- In a mixing bowl beat pudding mixes and milk then fold in whipped topping.
- Spoon over crust then top with remaining crumb mixture.
- Cover and refrigerate overnight then garnish with fresh strawberries and serve.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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