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Results 11 - 20 of 24 for coconut milk peach pie
Mix all above. Pour into 2 baked, cooked pie shells. Refrigerate 3 hours before serving.
Drain peaches and mash; add ... fruits - condensed milk, lemon juice, coconut and nuts. Fold in Cool Whip; mix well. Pour into pie shells and put in freezer ... store in refrigerator overnight.
13. EDITH ORANGE PIE
Empty milk in large bowl. Stir in lemon juice and fruits and coconut and Cool Whip; put into pie shell and chill.
Place 1 peach half in individual dessert dishes; ... peach cavity. Pour milk into small mixer bowl. Add ... Garnish with additional jam, if desired.
Arrange peaches evenly on bottom of pie shell. Combine 1 tablespoon sugar, ... and 1/4 cup coconut; sprinkle over peaches. Beat ... remaining sugar, scalded milk, vanilla, salt; pour over ... and chill before serving.
Mix lemon juice, sweetened condensed milk and non-dairy whipped topping. Mix in almond extract. Mix together ingredients and chill.
Empty milk into large bowl and stir in lemon juice. Add fruits and Cool Whip. Stir well. Add nuts. Pour into crusts and refrigerate.
Mix all ingredients except Cool Whip. After mixing real good, fold in Cool Whip. Pour into pie shells. Freeze several hours or overnight.
Pack cut up peaches in pie crust. Combine sugar, egg and milk and pour over peaches. Combine ... ingredients. Top with coconut. Bake at 350 degrees for 35 to 45 minutes.
Mix above ingredients. Fold in large carton of ... Mix well and pour into graham cracker crust. Chill and serve. Makes 2 pies or a large salad.
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