Wednesday, May 11, 2011

Raspberry & Peach Coconut Cream Pie Squares

So, when I find a good base recipe I can never help but try it several ways. This is the base recipe to my Best Banana Pudding recipe. My husband is
not a fan of
bananas so I made it again with raspberries (his favorite). I also added fresh peaches and coconut and made this fabulous ensemble. It's one of our most favorite deserts. You can substitute the fruit for your favorite pie filling or fruit in this recipe. Try strawberries, lemon pie filling (put lemon zest in the cream base filling), apple pie filling (put cinnamon in the cream base recipe) or whatever your taste buds desire. I think tarts fruits work best to balance out the sweet cream. I'd love to hear what you come up with!!

Raspberry & Peach Coconut Cream Pie Squares
  • 2 bags of Pepperidge Farms Chessman cookies
  • 1 carton fresh raspberries
  • 2 cups fresh peaches, sliced
  • 1 cup shredded coconut (divided)
  • 1 tsp coconut extract
  • 2 cups milk
  • 1 (5 0z) box instant French vanilla pudding
  • 1 (8 oz) pkg of cream cheese softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) cool whip or whipped cream
Line the bottom of a 13X9 inch pan with one bag of cookies. Layer fruit on top then 1/2 cup of coconut. In a bowl combine milk and pudding. Blend until smooth. In another bowl combine cream cheese and condensed milk until smooth. Gently fold whipped cream into cream cheese mixture as well as coconut extract. Add this mixture to the pudding and mix stir well. Pour over the cookies and fruit. Top with remaining half cup of coconut. Layer other bag of cookies over the top. Refrigerate 2 hours.

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