Note: If coconut pudding is not available, use another package of instant vanilla pudding and a few drops (to taste) of coconut extract. In a bowl, combine first five ingredients: press lightly into greased 13x9 pan. Bake at 350 degrees for 25-30 minutes, stirring every 10 minutes to make coarse crumbs. Cool. Divide crumb mixture in half, pressing half back into the same baking dish to form crust. In a mixing bowl, beat puddings and milk. Fold in whipped topping and spoon over crust. Top with remaining crumb mixture. Cover and refrigerate over night. (I prefer to serve it immediatley while the crumb mixture is still very crisp) Posted to MM-Recipes Digest V4 #102 by email@example.com (Lena P Mitchell) on Apr 13, 1997
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 12|
|Calories from Fat: 146 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 29mg||9 %|
|Sodium 150.2mg||5 %|
|Potassium 145.5mg||4 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 30.5g|
|Protein 4g||6 %|
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Calories per serving: 286
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