 | | Directions |
- Preheat oven to 400 degrees F.
- Mix the margarine, brown sugar, flour, coconut, and pecans together and place in a 2 quart baking dish.
- Bake for 15 minutes and remove from the oven and stir mixture. Place back in the oven bake another 5 minutes.
- Allow mixture to cool and put 3/4 of the mixture in bottom of pan; spread out evenly
FILLING:
- Combine the milk and instant pudding mix in a bowl and whisk just enough to combine.
- Add the softened ice cream and whisk until evenly blended with pudding mixture.
- Slowly pour this mixture over the crumb crust and carefully spread out evenly.
- Sprinkle remaining crumbs on top. Place in refrigerator for at least 2 hours.
Note: This recipe could be placed in a 9-inch square pan if a thicker dessert is desired. |
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Prep Time: 30 minutes
Cook Time: 20 minutes
Container: 9 x 13 pan
Servings: 15
|  | | Ingredients | | - | | 1/2 cup margarine |
| - | | 1/4 cup brown sugar |
| - | | 1 cup flour |
| - | | 1/2 cup coconut |
| - | | 1/2 cup pecans |
| - | | FILLING: |
| - | | 1 cup milk |
| - | | 1 package (3 oz) instant vanilla (or French vanilla) pudding |
| - | | 2 cups vanilla ice cream, softened |
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