- 6
0/5
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Ingredients
- 2 1/2 cups lightly toasted coconut
- 1/3 cup margarine
- 1 3 oz pkg cream cheese, softened
- 1 14 oz can sweetened condensed milk (not evaporated)
- 2 1/2 cups fresh or frozen unsweetened thawed strawberries mashed or pureed (about 1 1/2 cup)
- 3 T lemon juice
- 1 cup whipping cream, whipped
- Additional fresh berries to garnish, optional
Preparation
Step 1
MELT margarine in large sauce pan; stir in toasted coconut.
MIX well.
PRESS into bottom and up sides of 9-inch pie plate; chill
BEAT cream cheese until fluffy, add condensed milk and mix well.
STIR in pureed stawberries, and lemon juice
FOLD in whipped cream.
POUR into crust and freeze for 4 hours
BEFORE serving garnish with additional fresh berries, if desired. Return leftovers to freezer.
TIP One 9-inch baked pastry shell can be substituted for the coconut cruse
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