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Ингредиенты
- 1 pkt (4 ounce size) Jello vanilla cook and serve pudding and pie filling (don't use instant)
- 1 3/4 c. Lowfat milk
- 1 pkt Pillsbury yellow supreme cake
- 1/2 c. Margarine (melted)
- 1/3 c. Half and half or possibly evaporated lowfat milk
- 1/2 tsp Almond extract
- 1 c. Coconut
- 1/2 c. Sliced almonds
- 1 c. Powdered sugar
- 2 Tbsp. Margarine or possibly butter, softened
- 3 tsp Lowfat milk (up to 4)
- 1/4 tsp Almond extract
Инструкции
- In searching for the wafer recipe, I found this one that is a little more work, but worth it. It is from the side of a Pillsbury Moist Supreme yellow cake mix.
- Heat oven to 350. Grease 9x13 pan. In medium saucepan combine pudding mix and 1-3/4 c. lowfat milk. Bring to boil over medium heat, stirring constantly.
- Remove from heat. Cold.
- Meanwhile in large bowl, combine cake mix, 1/2 c. margarine, half and half and almond extract at low speed till moistened. Reserve 1 c. mix for topping. Spread remaining mix in prepared pan. Bake at 350 for 8 min.
- Spoon and spread pudding gently over base. Add in coconut to 1cup reserved mix, spoon teaspoonfuls proportionately over pudding. Sprinkle with almonds.
- Bake an additional 20 to 30 min or possibly till golden and coconut mix is hard to touch.
- In small bowl, combine all glaze ingredients adding sufficient lowfat milk for desired glaze consistency; blend till smooth. Drizzle over hot bars. Cold completely. Cut into bars. Store in refrigerator.
