Join FREE | Login
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.
Heavenly Hazelnut Torte with Mascarpone Cream
Lime in the Coconut Cookie Fudge
Coconut Pecan Chocolate Fudge
Carrot Cupcakes with Coconut Pecan Frosting
Dipped Cream Cheese Strawberries
Strawberries and Cream Pie