Vanilla Almond Bars
Banana Coconut Pie
Häagen-Dazs
1 cup heavy cream
1/4 cup granulated sugar
2 bananas, sliced
1 teaspoon lemon juice
3/4 cup sweetened flaked
coconut, toasted
1 purchased 8-inch
graham cracker or
vanilla wafer crumb
piecrust ( 6 ounces)
6 Häagen-Dazs Vanilla &
Almond Bars
( 3 ounces each)
In a medium bowl, beat cream and sugar to
firm peaks.
In a separate bowl, combine bananas and lemon
juice; mash gently, leaving some of the banana in
small pieces.
Set aside 2 tablespoons toasted coconut for garnish.
Fold remaining coconut and bananas into the cream.
Spread the mixture evenly in the crust.
Unwrap and gently remove sticks from Vanilla &
Almond Bars. Press the long edge of the bars about
halfway into the cream, arranging them on the pie in
a pinwheel pattern.
Sprinkle reserved coconut between the bars.
Cover the pie lightly with plastic wrap and freeze for
6-8 hours, or until firm.
Remove from the freezer 10 minutes before serving.
Cut into slices. Makes 6 servings.
Tip: To toast coconut, spread evenly in a glass pie
dish. Microwave for 1 minute on high; stir. Repeat
microwaving and stirring at 30-second intervals until
coconut is lightly browned. Watch carefully, as spots
may burn.
Chocolate Peanut Butter
Mousse Pie
Eagle Brand/Jif
1 14-ounce can Eagle Combine 1/3 cup sweetened condensed milk
Brand* sweetened and chocolate chips in a microwave-safe bowl.
condensed milk, divided Microwave on high for 30 seconds. Stir until smooth.
2/3 cup semisweet Place 2 tablespoons of the chocolate mixture in a
chocolate chips resealable plastic bag for drizzle; set aside. Spread
1 9-inch graham remaining chocolate evenly over the bottom of the
cracker crust piecrust. Chill for 10 minutes.
1 8-ounce package cream
cheese, softened In a large bowl, beat remaining sweetened condensed
1 cup Jif* Creamy milk, cream cheese and peanut butter with an electric
Peanut Butter mixer until smooth. Fold in topping. Spoon over the
2 cups frozen whipped chocolate layer.
dessert topping, Cut a corner off the bag with reserved chocolate.
thawed Drizzle over the pie.
Freeze for 1 hour, or until firm. Makes 8-10 servings.
Tip: The pie can be made ahead and kept in the
freezer. Refrigerate for 30-45 minutes before serving.
Brands may vary by region; substitute a similar product.
