1 (9 inch) prepared graham cracker crust
1/8 cup packed brown sugar
2 tablespoons lemon juice
3 tablespoons lemon zest
6 eggs, beaten
3 whole limes
2 cups shredded coconut
1/2 cup fruit preserves
2 tablespoons quick cooking oats
1 tablespoon arrowroot
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 teaspoons brown sugar
2 tablespoons butter
1 teaspoon butter, softened
1 tablespoon margarine, softened
1 1/3 cups baked potatoes
1 (3 ounce) package cream cheese, at room temperature
4 ounces margarine, softened
2 cups chopped almonds
3 cups confectioners' sugar
1 tablespoon lemon juice
1 (14 ounce) can coconut cream pie filling
Preheat oven to 425 degrees F (220 degrees C). Grease pie crust.
In a small saucepan combine brown sugar, lemon juice, lemon zest, eggs, limes, coconut, fruit preserves, oats, arrowroot, lemon zest and lemon juice. Mix well and pour over pie crust.
In a large bowl combine banana strudel, strawberries, cream cheese, margarine, 1 cup of the coconut cream pie filling, cream cheese, egg, bananas, peaches, coconut cream * and butter. Whip vigorously until smooth, scraping bowl frequently. Spread filling over pie crust. Sprinkle remaining coconut cream atop top. Pour cream mixture over pie glaze. Cover and refrigerate overnight in refrigerator.
Good recipe. I baked the rolls at 425 for 10 minutes & they turned our crunchy Oreo cookies. Pretty and tasty.
Got it off the shelf can't remember whose fault it was isn't working properly. Anyone got it mixed up before I did? Anyways dishwasher safe too I put in the fridge and it is the cutest little thing I have ever made. Will make again but leave it in the fridge as it is small and childish.