Coconut Pudding -Cheryl Franzon |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pudding with a twist Ingredients:
7 ounces coconut |
sliced almonds, small bag |
1/4 cup brown sugar |
1 cup flour |
1/2 cup oleo, melted |
1 (6 ounce) box instant vanilla pudding, large |
3 cups milk |
9 ounces cool whip |
Directions:
1. Mix coconut, almonds, sugar, flour, and oleo. Spread mixture in 9x13-inch backing dish forming a crust; reserving 1 cup of mixture for topping later.
2. Bake at 350 degrees for 20 minutes; stirring every 5 minutes.
3. Remove from oven and let cool.
4. Mix pudding and milk until thickened; stir in cool whip.
5. Spread over cooled crust and top with reserved 1 cup of crust mixture.
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