October Cooking Group

We had a wonderful cooking group last week. Thank you Tammy Hamm for demonstrating three easy and yummy pies. The recipes are as follows:

Coconut Cream Pie

1 pkg instant vanilla pudding

1 1/2 Cup cold milk

1 carton frozen whipped topping (thawed)

3/4 to 1 Cup toasted flake coconut

1 pie shell

In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in 1/2 whipped topping and 1/2 of coconut. Pour into crust. Spread remaining whipped topping, sprinkle with remaining coconut. "Refrigerate until serve."

Toasting Coconut: Place coconut into preheated oven on an ungreased cookie sheet, cook only until tips just turn golden, then stir coconut and return to oven until golden brown.

Cherry Cheesecake

1 8oz. pkg cream cheese (softened)

1 3oz. pkg cream cheese (softened)

1 cup powdered sugar

1 carton frozen whipped topping (thawed)

1 pie crust

1 can cherry pie filling

In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. "Refrigerate until serve."

Chocolate Mousse Pie

1 7oz. milk chocolate bar with almonds

16 large marshmallows

1/2 cup milk

2 cups whipping cream (whipped)

1 pie crust

Place candy bar, marshmallows and milk in a sauce pan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool, fold in whipped cream; pour into crust. "Refrigerate until serve."