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Strawberry Mousse Pie


Makes 8 servings


Celebrate spring with this Easter-themed fresh strawberry mousse cream pie. Topped with nests of coconut and jelly beans, have the kids get creative and put their decorating skills to use.


1 1/2 cups (about 1/2 pound) sliced, fresh strawberries

1 cup granulated sugar

1 can (12 fluid ounces) NESTLE CARNATION Evaporated Milk, divided

1 envelope (7 grams) unflavored gelatin

1 cup thawed, frozen whipped topping

3 to 4 drops red food coloring (optional)

1 (6 ounces) prepared 9-inch shortbread crumb crust

Green food coloring

1/2 cup sweetened flaked coconut

24 (about 1/2 cup) jelly beans



1.Place strawberries, sugar, and 1/2 cup evaporated milk in blender or food processor; cover. Puree for 20 seconds, or until smooth.

2.Heat remaining 1 cup evaporated milk in small saucepan over medium heat until simmering. Remove from heat. Sprinkle gelatin over milk mixture; stir until completely dissolved. Whisk in strawberry mixture; pour into a medium bowl. Refrigerate uncovered for 20 minutes, or until cool to touch. Gently whisk in whipped topping and red food coloring to color desired. Pour mixture into crust.

3.Refrigerate for 2 hours until set.

4.Dissolve 2 to 4 drops of green food coloring in 1/2 teaspoon water in small, resealable food storage plastic bag. Add coconut. Seal bag and shake evenly to coat coconut. Spoon coconut around edge of pie to form 8 “nests”. Place 3 jelly beans in center of each nest.


Find this recipe and more holiday treats at verybestbaking