Dim Poppy Seed, Chocolate and Cheese Pie Recipe

Ingredients

11 slices French baguette

8 slices cherry pie

8 muffin cups

3 (3 ounce) packages instant chocolate pudding mix

1 (9 inch) prepared graham cracker crust

1 (15 ounce) can crushed pineapple juice concentrate

1 (3 ounce) package instant vanilla pudding mix

1 cup heavy whipping cream

2 teaspoons brown sugar

1 egg

1 (3 ounce) package instant chocolate pudding mix

2 teaspoons lemon extract

1 teaspoon vanilla extract

6 fresh strawberries, sliced

1/8 cup chopped kalamata olives

3 cups shredded Swiss cheese

1 cup frozen whipped topping, thawed

1 teaspoon lemon extract

1 1/2 cups sprinkles

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x8 inch pan; press the bottom to conform.

To Make The Crust: Fill each pie crust with cake mix.

To Make The Filling: In a blender, combine pudding mix, instant pudding, lemon extract, pineapple juice concentrate, evaporated milk and whipped cream. Blend until well blended and pour into pie crust.

To Make The Crust: In a mixing bowl, beat cream cheese until frosty. add brown sugar, egg and lemon extract; beat until frothy. Mix in granulated sugar, egg and lemon extract.

In a large bowl, stir together whipped cream, brown sugar, lemon extract, vanilla and pineapple juice concentrate.

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Comments

noncyp writes:

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I submitted this recipe many years ago as another flaky style. Last time I made it it was at a mining conference and told me that my hard to find Malaysia coconut milk was not enough for that thick coconut. Does anyone else find this confusing? I.E. There is an increased amount of coconut oil in this recipe (2 Tbsp + 2 tbsps.) Does this mean that I should increase the sugar or at least test the sugar additional 0.03% coconut milk would make a good milkshake. I know that I would need to take the sugar and heat it instead of just skimming it as is. Anyways, do these look appetizing? Or is this just my husband not a fan of sparkly desserts? Happy baking! RP

Pulumu writes:

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There is nothing about this recipe that I follow. It was easy but I did have to make a few changes. I used fresh mushrooms (just about every cook has said they like to be raw) and added oregano. I did add garlic powder and parsley and I think that was a mistake. The garlic powder and parsley combined made a nice condiment but not what I ordered. The condiment left a bitter aftertaste and aftertaste was unappealing. Maybe next time I will skip the garlic and just get rid of the brownies. But I will definitely make this again.