rosting: in a bowl, beat cream cheese and butter at medium speed
50'F.
Toast the coconut in an oven proof dish
Bake pie shell.
Toast pecans and coconut separately. Combine cream cheese and milk thoroughly.
Fold in Cool Whip. Pour half of cream mixture into pastry.
Sprinkle with 1/2 of coconut.
Layer remainder of cream mixture.
Sprinkle with pecans. Drizzle with warmed caramel.
Sprinkle with remainder of coconut. Refrigerate overnight.
n 1 1/3 cups coconut and pecans.
Pour batter
Melt oleo in large skillet; add coconut and nuts and toast until brown.
Set aside.
Combine cream cheese and Eagle Brand milk; mix until smooth and fold in Cool Whip.
Layer 1/4 cup cream cheese mixture into each pie crust.
Drizzle on caramel topping; sprinkle toasted coconut and nuts on top and repeat each layer. Freeze until ready to serve.
Blend milk, coconut, cream cheese and sugar for 5 minutes. Add the Cool Whip and pour into the pie crust.
Sprinkle with coconut and freeze for 4 hours.
he oven to 350\u00b0F Cream the butter until light and
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
nd sour cream; beat to combine. Beat flour and coconut into mixture
ven to 375.
Line Pie plate with crust.
Peel
Using an electric mixer, beat cream cheese in a large bowl until
In a large mixing bowl, beat cream cheese, sugar, Dream Whip, milk and 2 teaspoons of vanilla until light and fluffy.
Pour into pie shells.
Spread 1 cup of coconut on each pie and chill several hours.
In a large mixing bowl, combine pudding mix, half and half and 1 1/2 teaspoons of vanilla.
Beat until smooth and mixture begins to thicken.
Divide mixture in half and pour over each pie.
Chill until set.
Spread half of Cool Whip over each pie.
Sprinkle each pie with 1/2 cup toasted coconut.
Cream the cheese.
Add coconut then mix.
What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
drop coconut/cream cheese mixture over the chips in the cake mixture.
then I dropped the nuts on top of that.
I used this with Recipe #249654 Dark Chocolate Cake - WOW!
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
In a large mixing bowl, beat cream cheese, sugar, topping mix, milk and 2 teaspoons vanilla until light and fluffy. Pour into pie shells. Spread 1 cup coconut on each pie and chill several hours.
In a large mixing bowl, beat cream cheese, sugar, topping mix, milk and 2 teaspoons vanilla until light and fluffy.
Pour into pie shells.
Spread 1 cup coconut on each pie and chill several hours.
Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed.
Stir in coconut and pecans.
Pour batter into 3 greased and floured 9-inch pans.
Bake at 350\u00b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely and spread Coconut Cream Cheese Frosting. Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.
Place lavender, vanilla and sugar in a blender and blend till powdery. Let sit till powder smoke dies down.
Beat cream cheese till creamy add sugar and lemon juice mix inches.
Fold in whipped cream.
Pour into crust and chill at least 4 hours.
Top with fresh fruit, lemon curd Recipe #61278, fruit pie topping Recipe #174446.
f ungreased 9-inch glass pie pan. Bake for 5 to
In a bowl, combine pecans, coconut and butter.
Pour onto an ungreased 15 x 10 x 1-inch baking pan.
Bake at 350\u00b0 for 5 to 10 minutes or until golden brown, stirring occasionally; cool.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Fold in whipped topping.
Spoon into pastry shell.
Sprinkle with coconut mixture.
Drizzle with caramel topping. Refrigerate for 2 hours.
Yields 6 to 8 servings.