4/17/07

Toasted Almond Pudding

I found this one on the internet and it sounded so good I had to put it here to 'hold' it until I can try it. I think it will be good on a cold day.


Toasted Almond Pudding


1 stick butter -- melted and cooled
1 cup flour
7 ounce can coconut
1 cup blanched-slivered almonds
1/4 cup brown sugar
2 (3.4 oz) boxes French vanilla instant pudding
2 cups milk
1 c whipped cream (or an 8 oz. container of Cool Whip)

Mix butter, coconut, flour, brown sugar, and almonds together. Put in a large jelly roll pan with very shallow sides. Bake at 300 degrees, stirring frequently, until mixture is brown. Cool and reserve some for topping.

Mix together vanilla pudding, milk, and whipped cream; chill.

Spread toasted almond/coconut mixture evenly in bottom of 9 X 13 glass dish. With a light touch spread the pudding mixture evenly over the almond/coconut mixture. Sprinkle the top with reserved almond/coconut mixture. Refrigerate.





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