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  • California Lemon Crunch Dessert

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    California Lemon Crunch Dessert
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7 ounce Flaked coconut
    • 1 c. Margarine or possibly butter softened
    • 1/2 c. Brown sugar, firmly packed
    • 1 1/2 c. Quaker Oats, uncooked (quick or possibly old-fashioned)
    • 3/4 c. All-purpose flour
    • 1/2 c. Minced nuts
    • 3/4 tsp Grnd cinnamon
    • 1/2 tsp Baking soda
    • 8 ounce Non-dairy whipped topping thawed
    • 16 ounce Lemon low-fat yogurt
    • 2 tsp Grated lemon peel

    Directions

    1. Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch baking pan. Bake 18 to 20 min or possibly till lightly toasted, stirring after 12 min. Cold completely; set aside. For crust, beat margarine and brown sugar till creamy. Add in dry ingredients; mix well. Reserve 1 c. coconut for topping; stir remaining coconut into oat mix. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 min or possibly till golden. Cold completely. For topping, combine all ingredients, spread proportionately over crust. Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut into squares, store covered in refrigerator.

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