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Crust: Heat oven to 350°F/180°C. In medium bowl, combine flour and brown sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13 x 9-inch/33 x 23-cm pan. Bake for 20 minutes or until golden brown, stirring twice. When browned, remove from oven and press crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.
Filling: In small saucepan, combine dessert mix, water and milk. Follow package directions for pudding (milk has been reduced to 1 cup). Cool.
In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream and milk. Add cooled pudding mixture, pineapple and rum extract. Pour over cooled crust; spread evenly. Cover and freeze for at least 6 hours.
Topping: In saucepan, combine butter, coconut and almonds. Stir over medium to high heat until coconut and almonds are nicely browned. Cool and reserve for topping.
Half an hour before serving, remove dessert from freezer to allow for easier slicing. Top with the coconut and almond mixture.
Makes 15 servings
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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