Coconut Cream Pie VII Recipe

Ingredients

2 eggs

1 1/3 cups butter, softened

1/3 cup whole milk

1 (3 ounce) package instant cream cheese, softened

1 (8 ounce) can crushed pineapple juice

1 (3 ounce) package instant coconut cream pudding mix

1 (15 ounce) can sliced marshmallows

1 (8 ounce) can crushed pineapple and orange sherbet

1 recipe pastry for a 9 inch double crust pie

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, beat the eggs and butter together until frothy. Beat in the milk, pineapple juice, cream cheese and gelatin. Beat in the crushed pineapple and orange sherbets and marshmallows. Pour mixture into pie crust.

Bake in the preheated oven for 35 to 40 minutes, or until knife inserted in center comes out clean. Cool completely in pan before cutting into squares.

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Comments

Jalaa allas Gravas writes:

⭐ ⭐ ⭐ ⭐ ⭐

I found this recipe to be very good, but I would double the cream cheese and yogurt. Definitely load up on the cream cheese, Iubb Mexican yogurt would have made it even better.

Krosty Smoth writes:

⭐ ⭐ ⭐ ⭐

I used bags of frozen strawberries and raspberries to replace the raisins. Just found this recipe and thought it was fab. Didn't have any blueberries or other fruit in my fridge so I didn't think it would be very good, but we ate it anyway. I may try using strawberries and blueberries from my blueberry patch next time.