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Parfait Pie With Coconut Shell

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  Flaked coconut 2 Cup (32 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Frozen red raspberries 10 Ounce (1 Package, Thawed)
  Raspberry gelatin 3 Ounce (1Package)
  Vanilla ice cream 1 Pint

1 In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly into the bottom and sides of a 9-inch pie plate. Bake in a 325° oven for 20 minutes. Cool on a wire rack.
2 Drain raspberries, reserving syrup. Set aside. Add enough water to syrup to measure 1 1/4 cups liquid. In a medium saucepan combine the gelatin and the syrup mixture. Heat and stir until gelatin is dissolved. Remove from heat.
3 Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds when spooned. Fold in raspberries. Pour into coconut shell. Refrigerate at least 4 hours or until set. If desired, garnish with whipped cream and toasted coconut.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2601 Calories from Fat 1732

% Daily Value*

Total Fat 201 g309.3%

Saturated Fat 153 g764.9%

Trans Fat 0 g

Cholesterol 308 mg102.7%

Sodium 453.9 mg18.9%

Total Carbohydrates 202 g67.2%

Dietary Fiber 49.3 g197.2%

Sugars 139.5 g

Protein 34 g68.6%

Vitamin A 62.9% Vitamin C 9.1%

Calcium 66.9% Iron 33.8%

*Based on a 2000 Calorie diet

Parfait Pie With Coconut Shell Recipe