1 unbaked 8-inch pie crust
2 (3-ounce) packages cream cheese, softened
1/3 cup sugar
1 1/2 teaspoon lemon juice
1 teaspoon Kroger vanilla
1/2 cup heavy cream
1/2 cup Kroger flaked coconut
1 can (8 1/2 ounces) Kroger crushed pineapple, drained
1/4 cup toasted slivered almonds
Bake pie crust in a 450-degree oven for 7 minutes. Cool.
Beat cream cheese until fluffy, gradually blend in sugar, lemon juice, and vanilla. Beat eggs slightly; add cream and coconut to eggs and blend into cheese mixture. Pour into the pie crust. Bake in a 350-degree oven for 45 minutes or until firm to the touch. Before serving top with drained pineapple and toasted almonds.
Frozen Coconut-Brittle Ice Cream Pie
1/2 cup peanut brittle, crushed
1 cup Kroger shredded coconut
2 tablespoons butter or margarine
1 quart vanilla ice cream, slightly softened
1/2 cup chocolate fudge ice cream topping
2 tablespoons Kroger shredded coconut
2 tablespoons peanut brittle, crushed
Preheat oven to 325-degrees. Place peanut brittle between wax paper and crush with a rolling pin. Combine Kroger shredded coconut with 1/2 cup crushed peanut brittle and melted butter. Press into a 9-inch pie plate. Bake in a 325-degree oven for 15 minutes or until lightly browned. Cool. Spoon ice cream evenly into the pie crust. Spread fudge topping over ice cream and sprinkle with Kroger shredded coconut and 2 tablespoons crushed peanut brittle. Freeze.