Coconut-Popcorn Crunch Pie

1. 1

   Mix popped popcorn & flaked coconut in a lrg buttered bowl.

2. 2

   Combine sugar, syrup, butter or margarine, water & salt in saucepan.

3. 3

   Bring to boil over low heat, stirring till sugar dissolves.

4. 4

   Cont cooking till syrup reaches the hard crack stage (290-295 degrees F).

5. 5

   Stir in vanilla.

6. 6

   Pour syrup in fine stream over popcorn mixture.

7. 7

   Stir till particles are evenly coated w/syrup.

8. 8

   Turn half of popcorn mixture onto buttered 12-in pizza pan & spread in a thin layer to cover the bottom of the pan.

9. 9

   Repeat this process w/rest of the popcorn mixture & a 2nd 12-in pizza pan.

10. 10

    W/a sharp knife, score popcorn mixtures into 12 wedge-shaped servings.

11. 11

    Allow both to fully cool.

12. 12

    Cover 1 layer w/ice cream, top w/2nd popcorn layer so the visible scored edges are aligned & store in freezer.

13. 13

    To Serve: Using a sharp knife, cut in 12 wedges using the scores as your guideline.

14. 14

    Serve plain or w/desired fruit or sauce of choice.

15. 15

    Note: Sweetened fresh fruit, defrosted frozen fruit or chocolate sauce may be used as toppings as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.