Coconut Crunch Deight Recipes

COCONUT CRUNCH DELIGHT

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.

COCONUT CRUNCH DELIGHT

Steps:

• 1. Turn oven on at 350* Combine in a bowl: margarine, coconut,flour brown sugar and either almonds or walnuts. Press lightly in a greased 9x13x2 baking dish. Bake for 25-30 minutes or until golden brown. stir every 10 minutes to form coarse crumbs. Cool
• 2. Divide in half. Press half in same baking dish and Reserve the rest. Mix 2 pkg instant coconut cream pudding and 2 2/3 cups milk ( I usually add 1 tsp. vanilla) Fold in the 2 cups cool whip. Spoon over crumbs in baking dish.
• 3. Top with remaining crumbs. Cover and refrigerate over night. Eat and enjoy. I use 2 large boxes of puddings so have to double the milk.

COCONUT CRUNCH DELIGHT

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.

MOM'S TEXAS DELIGHT

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
• In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
• In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
• Spread remaining whipped topping over the top, and garnish with chopped pecans.

COCONUT DELIGHT

Steps:

• In a mixing bowl, beat cream cheese and confectioners' sugar.
• Add milk and pudding mix; mix well.
• Fold in 1-1/2 cups of whipped topping.
• Place half of the cake cubes in a 4-quart glass bowl.
• Layer with half of the berries, coconut, and pudding mix.
• Cover with remaining cake cubes.
• Layer with the remaining berries, coconut, and pudding mixture.
• Spread remaining whipped topping over top.
• Garnish with additional berries and lightly brownish coconut if desired.

COCONUT CRUNCH DEIGHT RECIPE

Steps:

• 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!