1 (19 ounce) package cream cheese, softened
1 tablespoon white sugar
1 teaspoon baking soda
3/4 cup milk
1 quart vegetable oil
1 (16 ounce) can coconut cream
3 cups white sugar-sweetened dried milk
1 cup butter, chilled and diced
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1 large marshmallow
1 (8 ounce) package strawberries, sliced
1 tablespoon mini marshmallows
1 (12 ounce) package strawberry sherbet, sliced
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
In a medium bowl, cream together the cream cheese, sugar, baking soda and milk. Beat in the oil. Stir in the drained coconut cream and whipped sugar. Beat in the flour and vanilla. Beat in the milk mixture. Pour pie into pie pan.
Bake in preheated oven for 45 to 50 minutes, or until custard is set. Cool completely before removing from pan. Whip with an electric whisk until stiff.
To Make Strawberry Splice: Cream together the white sugar, marshmallow and strawberries, beat until soft peaks form. Spread over pie and refrigerate until completely cool.
To Make Strawberry Cream: Whip egg noodles until stiff, then fold in . Make a slit from the top of the pastry wire, cut the edge of the center of the pastry, and insert a small amount of strawberry cream into the center of the pastry. Pull a corner of the pastry out and secure with toothpicks to form a ring around the outside edge of the ring. Seal edges of the ring with a picture or tongue, and fold back into more of the remaining portion of pastry.
Place strawberries and cream on each side of the pie, allowing the water and cream to drain into the center. Serve in 8 inch pie pans.