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Ingredients:

1 Entenmann’s All Butter Loaf Cake
1 (14 oz.) Can Sweetened Condensed Milk
1/2 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
1/4 Teaspoon Ground Cinnamon
2-1/2 to 3 Cups Shredded or Flaked Coconut
1 package of unsweetened frozen mixed berries (defrosted)
1 Tablespoon Sugar
2 Teaspoons Cornstarch
1/4 Cup Water
1/8 Teaspoon Almond Extract
1-1/2 to 2 Cups Lite Whipped Topping
Mint Leaves as desired for garnish

Directions:

In a 9-inch pie dish, combine the condensed milk, vanilla, almond extract and cinnamon.

Place the shredded or flaked coconut onto a piece of waxed paper.

Cut the Entenmann's All Butter Loaf Cake into 8 thick slices. Then cut each slice in half lengthwise, forming 16 pieces. Dip each cake slice into the condensed milk mixture. Be sure to cover all sides. Place each slice into the coconut coating the entire piece. Place the coconut coated pieces on two non-stick or greased cookie sheets.

Bake at 325° for 20 minutes or until golden brown. Set aside to cool.

Place the defrosted mixed berries, sugar, cornstarch and water into a medium saucepan. Cook over medium heat until it boils and the sauce thickens, about 2 minutes. Stir in almond extract. Set aside.

Serve macaroon crunchers with mixed berry sauce and a scoop of whipped topping. Garnish with mint leaves.

Serves 8 - 2 Crispy Macaroon Crunchers per serving

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