Re: Frozen Desserts
Cold Almond Joy Dessert
CRUST:
2 tablespoons melted butter + 1 1/2 c. coconut
FILLING:
1 Hershey bar with almonds (7 1/2 oz)
1 tablespoon dry instant coffee
1 large cool whip, + 1 c.
Mix butter and coconut together and press into a 9 x 13 cake pan. Bake at 325ºF for 10 minutes.; cool. Then top with the following mixture. In the top of a double boiler, heat and mix until of even consistency the Hershey, water 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 bar, grate the chocolate from the Hershey fine for the garnish.
Serves 12 large portions.
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My most prized heirloom is my great-grandmother's iron skillet.
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