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Butter Crunch Pudding

Butter Crunch Pudding

"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.'"
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  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.

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Very tasty topping to make boring pudding interesting. This recipe makes way too much topping, though--next time I would cut the ingredients in half.

excellent recipe!! it was a nice alternative to the usual pies and cookies recipes!

Delicious. I also agree that the breadcrumbs were slightly overwhelming. Next time I'll use half and it will be perfect.

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