Crunchydelight Recipes

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COCONUT CRUNCH DELIGHT



Coconut Crunch Delight image

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

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded 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

Steps:

  • 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. , 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. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Nutrition Facts :

COCONUT CRUNCH DELIGHT



Coconut Crunch Delight image

Provided by nebulized

Time 5h

Yield 12

Number Of Ingredients 10

1/2 cup butter
1 cup flour
1 1/4 cup flaked coconut
1/4 cup brown sugar, packed tight
1 cup slivered almonds
1 package (3.5 ounce size) instant vanilla pudding
1 package (3.5 ounce size) instant coconut pudding
2 2/3 cups milk
2 cups whipped topping
strawberries, for garnish

Steps:

  • In a bowl, combine the first five ingredients and press lightly into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half and press half into the same baking pan. In a mixing bowl, beat pudding mixes and milk. Fold in whipped topping, then spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries, if desired.

CRUNCHY ICE CREAM DELIGHT



Crunchy Ice Cream Delight image

Four generations of home cooks have shared our crunchy ice cream bars. If you love almonds like my family does, double the butter and almonds and save half to sprinkle on top. -Angie Ricklefs, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 7

2 tablespoons butter
1/2 cup slivered almonds
1 cup crushed Rice Chex
1/2 cup sweetened shredded coconut
1/2 cup packed brown sugar
1/8 teaspoon salt
1 carton (1-3/4 quarts) vanilla bean ice cream, softened if necessary

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes., Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.

Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 108mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

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