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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA Ingredients:
1/2 cup butter, melted |
1 cup king arthur unbleached 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 |
1/2 teaspoon coconut extract |
2 packages (3.4 ounces each) instant vanilla pudding mix |
2 cups whipped topping |
fresh strawberries, optional |
Directions:
1. In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool.
2. Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
3. Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired. Yield: 12-16 servings.
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