This is a re-post but this recipe is so good for dessert this time of year.
This is a strawberry pie I’ve been making for at least 15 years.
This recipe makes 2 pies.
Darn it! I forgot to stick the pastel peanut M&M’s in the picture. Here’s the list:
2 packs of Graham crackers (inside the box, there are 3 packs . . use 2 of those)
2/3 c. butter, softened
2 T. sugar
1-1/2 C. boiling water
1 – 6 oz. package strawberry Jello
1 pint strawberry ice cream, softened
1 – 6 oz. container strawberry yogurt
3 cups Cool Whip
1 – 12 – 16 oz. container of fresh strawberries, cut into small pieces
1 c. toasted coconut
A few pastel M&M’s with peanuts
To toast the coconut, spread it out in a baking dish and bake at 375 for about 10 minutes, stirring often and watching it closely.
To make the crust, place the graham crackers in a food processor or blender or crush them in a Ziplock bag with a rolling pin. Mix in 2 T. sugar and the butter. Spread into 2 pie pans and refrigerate for 30 minutes.
For the pie filling:
Pour the boiling water into a mixing bowl and stir in the jello.
Add the softened ice cream and yogurt and stir til blended completely.
Place in the fridge for 30 minutes. Stir several times during that time.
Try not to eat the strawberries while chopping them.
Stir the strawberries and 1 cup of Cool Whip into the pie filling.
Pour into the 2 pie pans. Refrigerate for at least one hour.
Top with Cool Whip.
Build coconut nests and place the pastel colored “eggs” (M&M’s really!) in the nests. Refrigerate at least two hours. Store in fridge (if there are any leftovers!)