This past weekend we had a “Talent Show, Pie Social & Silent Auction” at our church. The purpose of the event, which was hosted by the 2009 mission team, was to raise funds for school scholarships for children in Rio Bravo, Mexico and to purchase equipment for the construction program at Manos Juntas Mexico.
The evening was loads of fun and very much a success, including the delicious pie served during intermission. The recipe came from an earlier mission trip to Rio Bravo. Even folks who don’t particularly like coconut thought it was yummy!
I used the 16 oz. Cool Whip, substituted butter for margarine and made them in 8 oz. pie crusts. In addition to the jar of caramel sauce, I got a squeeze bottle of caramel to drizzle over the top. As for condensed milk and cream cheese, I always use the fat –free milk and the 1/3 fat cheese.
The evening was loads of fun and very much a success, including the delicious pie served during intermission. The recipe came from an earlier mission trip to Rio Bravo. Even folks who don’t particularly like coconut thought it was yummy!
Carolyn’s Mission Pie
3 graham cracker crusts
1 jar caramel sauce
1 large Cool Whip
8 oz. cream cheese
1 can Eagle Brand milk
1 cup (can) coconut
1 stick margarine
1 cup pecan pieces
Brown nuts and coconut in margarine. Mix softened cream cheese, milk, and Cool Whip together. Layer cream cheese mixture, caramel, and nut mix in crust. Repeat. Top with drizzled caramel sauce. Freeze and serve. Makes 3 pies.
I used the 16 oz. Cool Whip, substituted butter for margarine and made them in 8 oz. pie crusts. In addition to the jar of caramel sauce, I got a squeeze bottle of caramel to drizzle over the top. As for condensed milk and cream cheese, I always use the fat –free milk and the 1/3 fat cheese.
3 comments:
umm... sounds yummy, Sis!!!
I gained a pound just reading that recipe! LOL! Sounds like a worthy cause! Happy Spring!!!!!
Sure. I can't eat this. Make my mouth water.
quid
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