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    Cold Almond Joy Dessert


    Source of Recipe


    Mimi's Archive

    List of Ingredients




    CRUST:
    2 tablespoons melted butter + 1 1/2 c. coconut

    FILLING:
    1 Hershey bar with almonds (7 1/2 oz)
    1 tablespoon dry instant coffee
    1 large cool whip, + 1 c.

    Recipe



    Mix butter and coconut together and press into a 9 x 13 cake pan. Bake at 325ºF for 10 minutes.; cool. Then top with the following mixture. In the top of a double boiler (I use microwave) heat and mix until of even consistency the Hershey, water and coffee. Fold into Cool Whip and spread over crust; freeze until ready to eat. Garnish with Cool Whip and remaining 1/2 oz. of the 8 oz. Hershey bar, grate the chocolate from the Hershey fine for the garnish. Serves 12 large portions.

 

 

 

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