Name: Strawberry Mousse Pie
Prep time: 15 s
Cook time: 5 s
Total time: 100 s
Yield: 8
Ingredients: 1 1/2 cups (about 1/2 pound) slicedfresh strawberries; 1 cup granulated sugar; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milkdivided; 1 envelope (7 grams) unflavored gelatin; 1 cup thawedfrozen 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

MAKE IT

Step 1

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

Step 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.

Step 3

Refrigerate for 2 hours until set.

Step 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.