Rwop Finalist Mounds Of Joy Whipped Pie Recipes

MOUNDS OF JOY WHIPPED PIE

Steps:

• Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
• Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
• Pour 1/2 of pudding mixture into the chocolate cookie crumb crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
• Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
• Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
• Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!

RWOP FINALIST: JOY BUNDLES AND RICE

Steps:

• Heat oven to 375 degrees F.
• Season the 8 chicken breast pieces with salt and pepper to taste. Arrange in a row to add filling and have space to roll.
• Cream together PHILADELPHIA Cream Cheese, spring onions and tarragon. Spread equal amounts of cream cheese filling on the chicken breasts.
• Starting at the smaller end, roll each chicken breast gently towards the wider end until closed. Wrap each with a slice of bacon.
• Place in ungreased baking dish. Melt 1 Tbsp. butter and brush onto chicken bundles. Cover with foil.
• Bake 20 to 25 min. on middle oven rack. After 20 to 25 min.; uncover and brown under the broiler 5 to 7 min. It will get a light brown kiss from the additional heat.
• While chicken is baking, prepare rice by bringing chicken broth, rice and garlic to boil. Reduce heat and simmer 10 min. or until liquid is absorbed.
• Remove rice from heat and add remaining butter, lemon juice, zest and dill. Place rice on a serving platter. Place bundles on the rice. Generously ladle the pan juices down the center of the bundles. Sprinkle with parsley.

RWOP FINALIST: MOUNDS OF JOY WHIPPED PIE

Steps:

• Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
• Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
• Pour 1/2 of pudding mixture into the OREO Pie Crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
• Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
• Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
• Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!

RWOP FINALIST: MOUNDS OF JOY WHIPPED PIE

Steps:

• Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
• Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
• Pour 1/2 of pudding mixture into the OREO Pie Crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
• Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
• Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
• Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!