Coconut Crunch Dessert
Prep time:
Cook time:
Serving size: 15
Calories per serving: 154
Ingredients:
Cook time:
Serving size: 15
Calories per serving: 154
1/2 cup butter
1 cup flour
1/4 cup brown sugar
1 cup coconut
1 (3 1/2-ounce) package non-instant vanilla pudding
1 cup heavy whipping cream
Directions:
In a small bowl, combine butter, flour, brown sugar and coconut. Spread mixture out onto a baking sheet. Brown in 350 degree oven for 15-20 minutes, stirring very often in order to toast the coconut.
Meanwhile, cook vanilla pudding as directed.
Put half of the baked coconut crunch in the bottom on 8-inch square pan and press gently. Pour lukewarm pudding over the top of coconut crunch crust.
Whip the 1 cup heavy whipping cream and when pudding is cooled put whipped topping on top of pudding. Sprinkle remaining coconut crunch on top.
Refrigerate overnight.
Meanwhile, cook vanilla pudding as directed.
Put half of the baked coconut crunch in the bottom on 8-inch square pan and press gently. Pour lukewarm pudding over the top of coconut crunch crust.
Whip the 1 cup heavy whipping cream and when pudding is cooled put whipped topping on top of pudding. Sprinkle remaining coconut crunch on top.
Refrigerate overnight.