Double Cream Pie
|Piecrust mix||11 Ounce (1 Package)|
|Chocolate pudding||4 Ounce (1 Package, Regular)|
|Vanilla pudding||4 Ounce (1 Package, Regular)|
|Milk||3 Cup (48 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Flaked coconut||2 Tablespoon (Adjust Quantity As Needed)|
1. Prepare 1 baked 9" pie shell as directed on piecrust-mix package.
2. Prepare chocolate, then vanilla, pudding as label directs, using 1 1/2 cups milk for each. Cover surface of puddings with waxed paper; refrigerate till cold. Then, into vanilla pudding, fold almond extract and half of cream; fold rest of cream into chocolate pudding.
3. Using 17 "-long piece of foil, make collar, 4 1/2" in diameter and about 3" high. Set in center of baked pie shell. Spoon chocolate mixture into center, vanilla around outside (spoon any leftover pudding into custard cups). Carefully lift out foil collar.
4. Refrigerate several hours. Garnish vanilla pudding with coconut.