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

Make and share this Coconut Crunch Delight recipe from Food.com.

Provided by Christine C.

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, melted
1 cup all-purpose flour
2 1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
2 2/3 cups cold milk
2 cups whipped topping
fresh strawberries (optional)

Steps:

  • In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
  • 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 same baking pan.
  • In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
  • Spoon over crust.
  • Top with remaining crumb mixture.
  • Cover and refrigerate overnight.
  • Garnish with strawberries, if desired.

Nutrition Facts : Calories 366.4, Fat 21.9, SaturatedFat 12.7, Cholesterol 35.5, Sodium 330.8, Carbohydrate 38.9, Fiber 2.3, Sugar 24.3, Protein 5.7

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