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    Coconut Crunch Delight

    Source of Recipe

    Ruth C. (my sister)

    Recipe Introduction

    Any kind of pudding can be used for this recipe.

    List of Ingredients

    1/2 cup butter melted
    1 cup all purpose flour
    1 1/4 cups flaked coconut
    1/4 cup brown sugar
    1 cup slivered almonds
    1 3 oz. instant vanilla pudding
    1 3 oz. coconut cream pudding, instant
    2 2/3 cups cold milk
    2 cups whipped topping


    Mix butter, flour, coconut, brown sugar and almonds together and press lightly into 9x13 greased pan. Bake at 350 for 25 minutes, stirring every 10 minutes to form coarse crumbs. Let cool and set aside half. Spread 1/2 in bottom of pan.
    Mix puddings and milk together for a couple of minutes to slightly thicken. Fold in the Cool Whip. Pour pudding mix over crumbs in pan and top with remaining crumbs. Cover, refrigerate at least 8 hours.




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