Description

Almond joy dessert is a cold dessert, a coconut whip recipe that can be served in tea time.

Ingredients

Crust:
Coconut 1-1/2cup
Melted butter 2tabs

Filling:

1 large Cool Whip, plus 1 cup
1 (7 1/2 oz.) Hershey with almonds
1 tabs dry instant coffee dissolved in 1 tabs water

Recipe

Crust: First, Mix together butter and coconut and press into a 9 x 13 cake pan. Bake at 325º for 10 minutes; and let it cool. Then top with the following mixture.
Then heat and mix until of even consistency the Hershey bar and coffee.
And fold into Cool Whip and spread over crust; freeze until ready to eat.
Garnish with Cool Whip ,Hershey bar, grate the chocolate from the Hershey fine for the garnish. (Serves 12 large portions)