Categories: custard, flan, mousse, pudding
Ingredients
- Crunch layer:
- 2 cups flour
- 2 sticks margarine, melted
- 1 small pkg. of sliced almonds
- 1/2 cup sugar
- 1 cup coconut
- Filling:
- 3 cups milk
- 2 3oz. pkgs. instant vanilla pudding
- 1 tsp. vanilla 1 large can crushed pineapple, drained
- 1 tsp. almond extract
- Topping:
- 1 8-12 oz. tub whipped topping
Directions
- Crumble all crunch layer ingredients together and put on a cookie sheet. Bake at 375 degrees for 12-15 minutes until toasty brown. Stir occasionally to help brown evenly. Pat half of crumbles in a 9 × 13 inch glass dish. Reserve other half for topping.
- Mix milk and pudding together in mixer. Add flavorings. Stir in pineapple. Pour filling over the crunch crust. Chill until set.
- Spread whipped topping on top of filling, then sprinkle with reserved half of the crunch. Garnish with almond and cherry flowers. Make these by placing maraschino cherry halves on top and make petals around each cherry with sliced, toasted almonds.