In a medium bowl mix flour and brown sugar, add margarine and mix until coarse crumbs.
Stir in coconut and almonds.
Sprinkle evenly in ungreased 9 x 13 baking dish.
Bake 350 degrees for 18 – 22 minutes or until golden brown, stirring twice.
Reserve 1C.
crumbs for topping.
Press the remaining crumbs evenly in bottom of pan.
Cool.
In a large bowl, beat cream cheese until smooth.
Gradually beat in whipping cream.
Add milk and pudding mix; beat at high speed until thickened.
Stir in drained pineapple, mix well.
Pour over cooled crust.
Sprinkle with reserved crumbs.
Cover and refrigerate before serving.
Ingredients:
2 cups flour
1/2 cup firmly packed brown sugar
1 cup margarine or 1 cup butter
1 cup flaked coconut
1 cup honey roasted sliced almonds
8 ounces cream cheese, softened
1/2 pint whipping cream
2 (3 1/2 ounce) packages French vanilla instant pudding
3 1/2 cups milk
1 (20 ounce) cans crushed pineapple, drained
Steps/Methods:
In a medium bowl mix flour and brown sugar, add margarine and mix until coarse crumbs.
Stir in coconut and almonds.
Sprinkle evenly in ungreased 9 x 13 baking dish.
Bake 350 degrees for 18 – 22 minutes or until golden brown, stirring twice.
Reserve 1C.
crumbs for topping.
Press the remaining crumbs evenly in bottom of pan.
Cool.
In a large bowl, beat cream cheese until smooth.
Gradually beat in whipping cream.
Add milk and pudding mix; beat at high speed until thickened.
Stir in drained pineapple, mix well.
Pour over cooled crust.
Sprinkle with reserved crumbs.
Cover and refrigerate before serving.
