Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
tablespoon sugar
1
box (4-serving size) French vanilla instant pudding and pie filling mix
1 3/4
cups milk
2
teaspoons coconut extract
2
cups frozen (thawed) whipped topping
1/4
cup shredded coconut, toasted
1
package (8 oz) cream cheese, softened
1/3
cup sugar
1
teaspoon vanilla extract
1
cup whipping cream
1
quart strawberries, halved
1/2
cup seedless raspberry preserves, melted and cooled
Preparation
Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
Meanwhile, make either Easy Coconut Cream Pie Filling (step 3) or Easy Fresh Strawberry-Cream Cheese Pie Filling (step 4).
Easy Coconut Cream Pie Filling: Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping. Spread in cooled crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator.
Easy Fresh Strawberry-Cream Cheese Pie Filling: In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 1/3 cup sugar and the vanilla until well blended. Add whipping cream; beat on low speed until blended. Beat on high speed 1 to 2 minutes. Spread in cooled crust. Arrange halved strawberries decoratively over cream cheese mixture. Brush or drizzle with preserves. Refrigerate about 1 hour or until set. Store covered in refrigerator.
