Tropical Strawberry Recipes

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

Steps:

• Coconut Cream : In a saucepan, mix sugar, cornstarch and salt. In a bowl, mix milk, coconut milk and egg yolks. Pour this mixture in the saucepan. Cook at medium heat, always stirring, 12 to 15 minutes. Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon. Remove the saucepan from the heat.
• In a fine strainer on a large bowl, strain the cream. Add vanilla. Cover directly the surface of the cream with a plastic wrap. Let cool for 15 minutes at room temperature.
• In a food processor or blender, chop finely 1 cup of strawberries. In a small saucepan, mix sugar and cornstarch. Add chopped strawberries and water and stir. Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling. Let cool.
• Meanwhile, in a bowl, mix coconut cream and pineapple. Spread uniformly this mixture on the pie crust. Cut the remaining strawberries in half. Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture. Cover the pie with the cold strawberry mixture. Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm. When ready to serve, garnish each serving with whipped cream and coconut flakes.