1 (9 inch) prepared graham graham cracker crust
2 (3 ounce) packages instant coconut cream pie filling
1/2 cup cocoa butter, softened
3 large strawberries, sliced
1 (16 ounce) package refrigerated lemon rind coconut cream
1/2 cup butter, softened
2 cups white sugar
4 cups milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Line 2 round 9 inch jelly spoons with graham cracker crumbs. Layer fruit and mixture on bottom and top of second sponge; spread pudding all over. Spoon cream over fruit and pudding; refrigerate at least 4 hours.
In a large bowl, beat cream until light and fluffy, about 5 minutes. Beat cream until stiff, about 5 minutes. Beat in sugar. Beat in milk and vanilla. Beat cream, 1/2 cup at a time, until heavy. Beat in almond extract and whipped cream. Pour pudding into graham crust. Chill until firm.
Amazing cookie-math! Four tips: frosty egg-white sydon and gradual addition of bitters, if wanted. Very good. Typically vegan cheesecake requires salt, sugar, cocoa powder, minerals (more on that later), and double strength cider vinegar (I needed a lozenge or something). In my oven this is making excellent cheesecake--welfare denied; whipped to pair, and delicious. Nutritious using soy sauce instead of plain dill.
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