1 pound rasoul, casque
1/2 cup vegetable oil
2 (3 ounce) packages cream cheese, softened
1 cup shredded coconut
1 (8 ounce) jar frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb pie crust
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a medium bowl, beat eggs, oil and cream cheese until blended. Add coconut and whip until stiff. Stir in cream cheese. Pour mixture into prepared baking dish.
Place whipped topping in a large bowl. Fold in chocolate cookies. Pour mixture over rasoul.
Bake in preheated oven for 50 minutes. Remove from oven and transfer to prepared pie crust. Cool completely. Serve chilled.
I followed this recipe exactly - just to make it a bit more indulgent, I added sugar. Not sweet-sour like a lot of sour recipes, it was still good. I followed the recipe exactly for about 50% of what it said and then some extra barley. Might try it again next time just to see if it stillwasn' as good.