Wednesday, June 2, 2010

Mounds of Joy Whipped Pie Share Tags: dessert Simply Yummmmy is how I would describe this recipe. Meaning that other than the fact that it is so easy anyone could easily make this pie, it is equally as delicious. I was able to take these simple ingredients and prepared them in front of a live audience at my local major supermarket. At the same time, I handed out my recipe cards with the recipe, web site and information about the RWOP contest, Paula Dean, and Kraft Foods on them. I explained that Philadelphia Cream Cheese is not just for bagels anymore!!! No cooking, no heating up the kitchen, a perfect dessert. It was a super experience and so many people were able to find out a little bit about the history of Philadelphia Cream Cheese, just how easy and delicious it is to use in a recipe and how Kraft Foods intends to go digital. It was so much fun to execute this dish in front of the audience and show them how Philadelphia Cream Cheese can be added to transform any old style recipe into a modern day marvel that will make them look like a "Internet Food Network Star" when they serve the easy to prepare dish. I presented the pie to the manager and staff who were on duty and overall the entire event was a huge success. Everyone wanted a taste of that pie. Prep time: 45 minutes | Cook time: 5 minutes | Total time: 50 minutes | Servings: 6 1 Oreo ready made pie crust
8 ounce(s) of Philadelphia Cream Cheese (softened)
1 cup(s) of cream of coconut
1 3.4 oz box of Jell-o Instant Pudding, Cheesecake Flavor
16 ounce(s) of Cool Whip (divide in half)
14 ounce(s) of frozen sweetened flaked coconut, divide in 1/2 and toast 1/2
6 mini-size Almond Joy bars
1 bottle Chocolate Fudge Magic Shell ( optional)
Blend together cream of coconut and softened Philadelphia Cream Cheese until smooth and creamy. Add pudding mix and beat until well blended.
Add 1/2 thawed, but cold, coconut. Mix well.
Fold in 8 oz. Cool Whip.
Pour 1/2 of your pudding mixture into the Oreo pie crust.
Drizzle Magic Shell over pie. (optional)
Pour in second half of yor pudding mixture on to pie.
Mix 3/4 c. of toasted coconut with 8 oz. cool whip and spread or pipe on pie.
Finish pie by garnishing with mini-size Almond Joy bars.
Sprinkle toasted coconut* on pie.
Place in freezer for 30 minutes to set or refrigerate for 45 minutes.
*Toast coconut on plate in microwave until evenly brown. Stir often to prevent burning. WATCH CLOSELY. If you wish to use the coconut with out toasting, that is also acceptable.
Slice and enjoy!