Ingredients:
Easy Crescent Pie Crust
1 can (235 g) Pillsbury* Crescents
1 pkg (250 g) cream cheese, softened
1/3 cup (75 mL) sugar
1 tsp (5 mL) vanilla extract
1 cup (250 mL) whipping cream
1 quart (4 cups/1 L) strawberries, halved
½ cup (125 mL) seedless raspberry preserves, melted and cooled
1 tbsp (15 mL) sugar
Easy Coconut Cream Pie Filling
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 ¾ cups (425 mL) milk
2 tsp (10 mL) coconut extract
2 cups (500 mL) frozen (thawed) whipped topping
¼ cup (50 mL) shredded coconut, toasted
Easy Fresh Strawberry-Cream Cheese Pie Filling
To make banana cream pie, follow directions for Easy Coconut Cream Pie Filling, but omit the coconut extract and place banana slices on the crust before topping with pudding mixture.