Almond Joy Dessert
2T. melted butter
1 1/2 C. coconut
1 (7 1/2 oz.) Hershey with almonds
1 T. dry instant coffee dissolved in 1 T. water
1 large Cool Whip, plus 1 cup
Crust: Mix butter and coconut together and press into a
9 x 13 cake
pan. Bake at 325 for 10 min.; cool.
Then top with the following mixture. In the top of a double boiler
use microwave) heat and mix until of even consistency the
and coffee. Fold into Cool Whip and spread over crust;
freeze until ready to eat.
Garnish with Cool Whip and remaining 1/2 oz. of the 8 oz. Hershey
grate the chocolate from the Hershey fine for the garnish.
Serves 12 large portions.
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