Recipe - Coconut Creme Bars

BARS
1 pack (4 ounce size) Jello vanilla
cook and serve pudding and
pie filling (do not use
instant)
1 Three fourths cup Milk
1 pack Pillsbury yellow supreme
cake
One half cup Margarine (melted)
1/3 cup Half and half or evaporated
milk
One half teaspoon Almond extract
1 cup Coconut
One half cup Sliced almonds

GLAZE
1 cup Powdered sugar
2 tablespoon Margarine or butter;
softened
3 teaspoon Milk (up to 4)
One fourth teaspoon Almond extract

In searching for the wafer recipe, I found this one which is a little more
work, but worth it. It is from the side of a Pillsbury Moist Supreme yellow
cake mix.

Heat oven to 350. Grease 9x13 pan. In medium saucepan combine pudding mix
and 1Three fourths cup milk. Bring to boil over medium heat, stirring constantly.
Remove from heat. Cool.

Meanwhile in large bowl, combine cake mix, One half cup margarine, half and half
and almond extract at low speed until moistened. Reserve 1 cup mixture for
topping. Spread remaining mixture in prepared pan. Bake at
350 for 8 minutes.

Spoon and spread pudding gently over base. Add coconut to 1cup reserved
mixture, spoon teaspoonfuls evenly over pudding. Sprinkle with almonds.

Bake an additional 20 to 30 minutes or until golden brown and coconut
mixture is firm to touch.

In small bowl, combine all glaze ingredients adding enough milk for desired
glaze consistency; blend until smooth. Drizzle over warm bars. Cool
completely. Cut into bars. Store in refrigerator.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
ellenmirvine@juno.com (Ellen M Irvine) on Nov 03, 1997