Title: Coconut creme bars
 Categories: None
      Yield: 1 Servings
 
MMMMM----------------------------BARS---------------------------------
      1 pk (4 oz size) Jello vanilla
           -cook and serve pudding and
           -pie filling (do not use
           -instant)
  1 3/4 c  Milk
      1 pk Pillsbury yellow supreme
           -cake
    1/2 c  Margarine (melted)
    1/3 c  Half and half or evaporated
           -milk
    1/2 ts Almond extract
      1 c  Coconut
    1/2 c  Sliced almonds

MMMMM---------------------------GLAZE--------------------------------
      1 c  Powdered sugar
      2 tb Margarine or butter;
           -softened
      3 ts Milk (up to 4)
    1/4 ts Almond extract
 
  In searching for the wafer recipe, I found this one which 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 cup milk. Bring to boil over medium heat, stirring
  constantly. Remove from heat. Cool.
  
  Meanwhile in large bowl, combine cake mix, 1/2 cup margarine, half
  and half and almond extract at low speed until moistened. Reserve 1
  cup mixture for topping. Spread remaining mixture in prepared pan.
  Bake at
      350    for 8 minutes.
  
  Spoon and spread pudding gently over base. Add coconut to 1cup
  reserved mixture, spoon teaspoonfuls evenly over pudding. Sprinkle
  with almonds.
  
  Bake an additional 20 to 30 minutes or until golden brown and coconut
  mixture is firm to touch.
  
  In small bowl, combine all glaze ingredients adding enough milk for
  desired glaze consistency; blend until smooth. Drizzle over warm
  bars. Cool completely. Cut into bars. Store in refrigerator.