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Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Amaretto Coconut Cream Pie
Yield: Makes 8 servings
Ingredients:
1/4
cup flaked coconut
1
container (8 ounces) thawed frozen nondairy whipped topping, divided
1
container (8 ounces) coconut cream or vanilla yogurt
1/4
cup amaretto liqueur
1
package (4-serving size) instant coconut pudding and pie filling mix
1
prepared (9-inch) graham cracker pie crust
Fresh strawberries and mint leaves (optional)
Preparation:
1.
Preheat oven to 350°F. To toast coconut, place on baking sheet. Bake 4 to 5 minutes or until golden brown, stirring frequently. Cool completely.
2.
Place 2 cups whipped topping, yogurt and amaretto in large bowl. Add pudding mix. Beat with wire whisk or electric mixer at low speed, 1 to 2 minutes or until thickened.
3.
Pour pudding mixture into crust; spread remaining whipped topping over filling. Sprinkle with toasted coconut. Garnish with fresh strawberries and mint leaves, if desired. Refrigerate.
This recipe appears in:
Pies & Tarts
