Note: If coconut pudding is not available, use another package of instant
vanilla pudding and a few drops (to taste) of coconut extract.
In a bowl, combine first five ingredients: press lightly into greased 13x9
pan. Bake at 350 degrees for 25-30 minutes, stirring every 10 minutes to
make coarse crumbs. Cool. Divide crumb mixture in half, pressing half
back into the same baking dish to form crust. In a mixing bowl, beat
puddings and milk. Fold in whipped topping and spoon over crust. Top with
remaining crumb mixture. Cover and refrigerate over night. (I prefer to
serve it immediatley while the crumb mixture is still very crisp)
Posted to MM-Recipes Digest V4 #102 by lena36@juno.com (Lena P Mitchell) on
Apr 13, 1997
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