BUTTER CRUNCH DESSERTS

FOR THE BUTTER CRUNCH:
1 cup all-purpose flour (not self-rising)
1/2 cup chopped pecans (or 1/2 cup chopped walnuts) (or 1/2 cup flaked coconut)
1/2 cup butter
1/4 cup packed brown sugar

Heat oven to 400 degrees F.

Mix all ingredients for the Butter Crunch together with hands. Spread in ungreased baking pan, 13x9x2 inches.

Bake 15 minutes; stir. Cool; cover and store in refrigerator. Use in the following desserts:

BERRY PARFAITS:
For each serving, alternate layers of 1 tablespoon Butter Crunch, 2 tablespoons fruit-flavored yogurt and 2 tablespoons fresh berries; repeat. Top with 1 tablespoon Butter Crunch. Garnish with berries. (Suggested combinations: lemon-flavored yogurt and blueberries, strawberry-flavored yogurt and strawberry halves, raspberry-flavored yogurt and raspberries.)

CINNAMON-APPLESAUCE DESSERT:
Mix 2 cups applesauce and 1 teaspoon cinnamon. Top with 1 cup sweetened whipped cream and sprinkle with 1 cup Butter Crunch. 6 servings

FRUIT-CUSTARD DESSERT:
For each serving, pour chilled soft custard over fresh berries or fruit (oranges, bananas, peaches, strawberries). Sprinkle with Butter Crunch.

PUDDING DESSERT:
Prepare your favorite flavor pudding and pie filling as directed on package for pudding-except pour into shallow serving dish. After refrigerating, sprinkle with 1 cup Butter Crunch. Serve with cream. 6 servings

Source: Betty Crocker