Almond Joy Dessert
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- 2 Tbsp
- melted butter
- 1 1/2 c
- 7 1/2 oz
- hershey with almonds
- 1 Tbsp
- dry instant coffee dissolved in 1 tbsp. water
- large cool whip, plus 1 cup
1Crust: Mix butter and coconut together and press into a 9x13 cake pan.
2Bake at 325 for 10 minutes. Cool.
3Then 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.
4Garnish with CoolWhip and remaining 1/2 ounces of the 8 ounces Hershey bar grate the chocolate from the Hershey fine for the garnish.