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Coconut Cloud Dessert

3 1/2 cup Rice Chex cereal crushed to 1 1/4 can
1/3 cup margarine, melted
1/4 tsp. almond extract
1/4 cup packed brown sugar

3/4 cup milk
1/2 tsp. vanilla extract
1 pkg (3 3/4 oz) vanilla instant pudding, dry
8 oz dairy sour cream
1 cup flaked coconut, divided
12 oz cool whip

Toast Chex crumbs in 350 degree oven 10 min. Combine margarine,
extract and brown sugar. Stir in toasted crumbs until evenly mixed.
Press firmly onto bottom of 8" springform pan. Chill while preparing
filling.

Combine milk, vanilla and pudding mix. Beat on low speed of electric
mixer about 1 min. Beat in sour cream until just blended. Fold in
half of cool whip and 3/4 cup coconut. Pour onto prepared crust.Smooth
top.

Spread remaining cool whip on top and sprinkle with remaining
coconut. Chill until set, about 2 hrs. Makes 6 servings.

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