Lemon Crunch Dessert

Ingredients

• 1 Shredded Coconut
• 1½ cup Old-fashioned Oats
• 1 cup All-purpose Flour
• ½ cup Chopped Nuts
• ¾ tsp Ground Cinnamon
• ½ tsp Baking Soda
• 1 ¼ cup Butter
• ½ cup Brown Sugar
• 250 gms Lemon Yogurt
• 2 tsp Grated Lemon Peel
• 250 gms Non-dairy Frozen Whipped Topping

Method:

• Pre-heat the oven to a temperature of 350 degree F.
• Apply butter to the baking dish and place the coconut in a single layer. Bake the coconut for 15-18 minutes. Cool completely and set the baking dish aside.Mix sugar and butter in a large bowl, until this turns creamy. Now add flour, nuts, cinnamon, baking soda and oats to the sugar mixture and stir well.
• Keep one cup of coconut aside for the topping. Mix the remaining coconut into the above mixture.
• Pour the mixture into a baking pan and bake for half an hour. Once it is properly baked, cool it on wire rack to form the crust.
• Take a large bowl and mix lemon yogurt, lemon peel and the frozen whipped topping, to form the filling.
• Spread this filling over the crust and sprinkle with the reserved coconut.
• Keep the crunch in refrigerator for 3-4 hours. Before serving, cut it into squares.