Pistachio pudding and toasted flaked coconut lend nutty goodness to this chilled cream pie.
To toast the coconut, spread it on an ungreased cookie sheet and bake at 350°F for 7 to 8 minutes, stirring occasionally, until it's light golden brown.
Strawberries and Cream Pie
Mardi Gras Party Cake
Monkey Cereal Bars
Cranberry Blue Cheese Appetizers