BUTTER CRUNCH PUDDING

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Butter Crunch Pudding image

You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. "I got the idea from my sister. It's actually a pie crust recipe," Kathy relates. "Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups cold milk
1 package (3.4 ounces) instant lemon pudding mix or flavor of your choice

Steps:

  • In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.

Nutrition Facts : Calories 586 calories, Fat 31g fat (20g saturated fat), Cholesterol 78mg cholesterol, Sodium 617mg sodium, Carbohydrate 72g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

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