Add a photo

Butter Crunch Pudding

By: Kathy Giesbrecht  
"You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. 'I got the idea from my sister. It's actually a pie crust recipe,' Kathy relates. 'Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 147 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/4 cup packed brown sugar
  • 1/2 cup cold butter or margarine
  • 2 cups cold milk
  • 1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice

Directions

  1. In a bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1-in. baking pan. bake at 375 degrees F for 15 minutes, stirring once. Cool slightly. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill for 5 minutes. Spoon half of the crumbs into four dessert bowls. Top with pudding and remaining crumb mixture.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2009 by Cook29 
Very tasty topping to make boring pudding interesting. This recipe makes way too much... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?