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1/4 c. brown sugar 1 stick butter, melted 2 3/4 oz. sliced almonds 3 1/2 c. flour 2 (3 1/4 oz.) vanilla instant pudding 2 3/4 c. milk 1 (8 oz.) carton Cool Whip Preheat oven to 300 degrees. Mix together in 9 x 13 Pyrex pan the brown sugar, melted butter, almonds, coconut and flour. Bake 20 to 30 minutes, stirring every 5 minutes. Cool the mixture after it is toasted. Remove half for topping. Spread remaining in the bottom of pan. Beat pudding and milk for 2 minutes; chill. When pudding thickens, fold in Cool Whip. Spread pudding mixture over crumbled mixture in the pan; sprinkle with reserved topping over pudding mixture. Refrigerate. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |