I’ll update this post with a better picture once I make this pie Saturday but I wanted to repost the recipe because this is such a great Easter dinner dessert.
I’ve copied the recipe from a blog post from 2009, with all the pictures gone because a transfer from one hosting company to another that happened about 10 years ago, I lost a lot of pictures. But, when I first saw this recipe, I had to make it . . probably the day I got the magazine, and I’m going to guess it was maybe in 1988, just trying to remember the people in my life at the time. I found this picture that I had posted on Facebook in 2009.
Then, somehow, I didn’t get custody of the magazine/recipe in the divorce and I had searched and searched for that recipe and never could find it. This was “way back in the day” when not everything was on the internet. Vince and I were just married and I was still being a cooperative, somewhat agreeable wife and we went out one Saturday to a couple of yard sales. I don’t enjoy digging through other people’s treasures but I did see a box of old magazines and started digging, hoping to find that magazine and I did! It’s probably still around here somewhere but it’s on the blog and one of the first things I went to grab when I thought I was going to lose everything.
Anyway, here’s the recipe. This makes two pies but I divide everything in half and make one pie.
2 packs of Graham crackers (inside the box, there are 3 packs . . use 2 of those)
2/3 c. butter, softened
2 T. sugar
1-1/2 C. boiling water
1 – 6 oz. package strawberry Jello
1 pint strawberry ice cream, softened
1 – 6 oz. container strawberry yogurt
3 cups Cool Whip
1 – 12 – 16 oz. container of fresh strawberries, cut into small pieces
1 c. toasted coconut
A few pastel M&M’s with peanuts
To toast the coconut, spread it out in a baking dish and bake at 375 for about 10 minutes, stirring often and watching it closely.
To make the crust, place the graham crackers in a food processor or blender or crush them in a Ziplock bag with a rolling pin. Mix in 2 T. sugar and the butter. Spread into 2 pie pans and refrigerate for 30 minutes.
For the pie filling:
Pour the boiling water into a mixing bowl and stir in the jello.
Add the softened ice cream and yogurt and stir til blended completely.
Place in the fridge for 30 minutes. Stir several times during that time.
Chop the strawberries and add them, along with 1 cup of Cool Whip into the pie filling.
Pour into the 2 pie pans. Refrigerate for at least one hour.
Top with Cool Whip.
Build coconut nests and place the pastel colored “eggs” (M&M’s really!) in the nests. Refrigerate at least two hours. Store in fridge (if there are any leftovers!).