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    Butter Crunch Pudding


    Source of Recipe


    Kathy Giesbrecht

    List of Ingredients





    1 cup all-purpose flour
    1/2 cup flaked coconut
    1/4 cup packed brown sugar
    1/2 cup cold butter or margarine
    2 cups cold milk
    1 3.4 ounce instant lemon pudding mix or flavor of your choice

    Recipe



    In a bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1 -in. baking pan. Bake at 375ºF for 15 minutes, stirring once. Cool slightly Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill for 5 minutes. Spoon half of the crumbs into four dessert bowls. Top with pudding and remaining crumb mixture. Yield: 4 servings.

 

 

 

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