2 tablespoons milk
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
3/4 pound chocolate currants
1 (8 ounce) package cream cheese, softened
1 cup flaked coconut for dusting (optional)
Melt milk in a medium bowl. Beat eggs in small bowl. Stir in vanilla extract. Mix strawberries and almond extract and stir into milk mixture. Sprinkle with baking soda to keep currants from clinging. Pour cake batter into 12-inch unbaked pie pan.
Bake in preheated oven for 30 minutes. Cool completely. Dust with coconut and serve with whipped cream.
To use: Place 1 cup of the strawberry jelly in the center of each pie dish. Loosely pack cream cheese and coconut cream cheese mixture into a small bowl; fold over top of pie dish to smooth. Serve with whipped cream.