ukulele pie

Today has brought the end to a lovely week. Our son and his family have been visiting and we have had a great time relaxing, field tripping, watching movies, playing games, jigsaw puzzling, and experimenting in the kitchen.

One day, my daughter-in-law whipped up a Key Lime Pie that was out of this world and we all pronounced it the best pie we had ever eaten. Then we put our heads together and decided that the next night we ought to have another sort of frozen dessert pie and so, in my kitchen, the Ukulele Pie was born!

Key Lime Pie

1 graham cracker crumb crust
1 4-serving size package instant vanilla pudding mix
8 oz. carton Cool Whip
1 cup key lime juice, best if fresh from key limes
1 can sweetened condensed milk
1 TBS. fresh lime zest

In bowl, by hand, whip together the pudding mix, lime juice, and sweetened condensed milk. When well mixed, fold in Cool Whip and lime zest, reserving a sprinkling for the top of the pie. Chill in freezer for several hours and cut with a sharp knife to serve. Makes 8 delicious slices.

Ukulele Pie

1 shortbread crumb crust
1 4-serving size package instant vanilla pudding mix
8 oz. carton Cool Whip
1/2 to 1 small can crushed pineapple, reserving the liquid
1/2 cup coconut milk
1/2 cup flaked coconut
1 TBS. orange zest

In bowl, by hand, whip together pudding mix and coconut milk. Add reserved pineapple juice and mix well. Fold in Cool Whip, pineapple, and orange zest. Pour into crust and sprinkle with coconut. Chill in freezer at least 8 hours (best if overnight) and cut with sharp knife to serve. Makes 8 wonderful island slices!

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