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.
Serving size: Complete recipe
Calories 2997 Calories from Fat 1159
% Daily Value*
Total Fat 132 g203.4%
Saturated Fat 85.5 g427.7%
Trans Fat 0 g
Cholesterol 396.6 mg132.2%
Sodium 3566.5 mg148.6%
Total Carbohydrates 409 g136.5%
Dietary Fiber 18.4 g73.8%
Sugars 151 g
Protein 67 g133%
Vitamin A 104.4% Vitamin C 3.2%
Calcium 104.2% Iron 185.3%
*Based on a 2000 Calorie diet