| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Coconut |
| 16 |
|
Foil cups |
| 3 |
tb |
Margarine |
| 2 |
tb |
Milk |
| 2 |
tb |
Instant coffee |
| 1 |
|
Bar (1/2 lb) chocolate with almonds |
| 1 |
|
Container (12 oz) frozen whipped topping |
INSTRUCTIONS
CRUST FOR CUP BASE
CREME
Mix coconut and margarine together and press into foil cups. Bake 350 until
toasted; cool. Melt chocolate with milk and coffee; cool. Fold in topping
saving some for garnish. Spoon creme over base, adding topping and cherry.
Makes 16
Posted to EAT-L Digest 05 Feb 97 by mary curtis <curtism@FUSE.NET> on Feb
6, 1997.
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