jojo posted 04-18-98
Almond Joy Dessert
2T. melted butter
1 1/2 C. coconut
1 (7 1/2 oz.) Hershey with almonds
1 T. dry instant coffee
1 T. water
1 large Cool Whip, plus 1 cup
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 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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