Coconut Crunch Deight

By bubbles7380

Ingredients

• 1/2 c. melted butter
• 1 cup of all-purpose flour
• 1 1/4 cups of flaked coconut
• 1/4 cup brown sugar and 1 cup sliced almonds
• 1 small package of instant coconut pudding
• 1 small package of instant French vanilla pudding
• 2 2/3 cups cold milk
• 2 cups Cool Whip

Preparation

Step 1

Preheat the oven to 350 degrees, and in a bowl, combine the melted butter, flour, coconut, brown sugar and almonds.
Press this mixture lightly into a greased 13×9 pan.
Bake 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool.
Divide the crumb mixture in half
I just take out half from my pan and then spread the remaining crumbs evenly in the same pan.
Whisk the pudding mixes and the milk until the pudding is completely dissolved.
Fold in your Cool Whip
In a glass bowl put half the crumbs into bottom
spoon this mixture over the crumbs.
Top with the remaining half of “crunch” crumbs!
Cover and refrigerate for at least 2 hours or this is a great recipe to make a day ahead! It’s absolutely wonderful!