Almond Joy Dessert

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      Crust:
      2T. melted butter
    1 1/2 C. coconut
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      Filling:
      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
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      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 (I
      use microwave) heat and mix until of even consistency the hershey,
    and coffee. Fold into Cool Whip and spread over crust;
    freeze until ready to eat.
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    Garnish with Cool Whip and remaining 1/2 oz. of the 8 oz. Hershey bar,
    grate the chocolate from the Hershey fine for the garnish.
    Serves 12 large portions.
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