| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | German | Shelf life, Shelf1 | 1 | Servings |
INGREDIENTS
| 2 | Boxes Jell-O No Bake | |
| Chocolate Silk Pie | ||
| Mixes | ||
| 1 | Devils Food Cake Mix | |
| 1 | Coconut Pecan Frosting | |
| 2 | Ready Crust Pie Shells | |
| 1 | Cool Whip | |
| Pecan Pieces | ||
| Toasted Coconut | ||
| Powdered Cocoa |
INSTRUCTIONS
Prepare devils food cake according to directions on box in advance. Prepare Jell-O Chocolate Silk Pie Filling according to the directions on the box. Set crust packet aside to use for garnishing the top. After silk filling and cake have both cooled to room temperature or cooler, cut half of the cake into 1 inch pieces and combine with silk filling to make the pie filling. Set aside until needed. Lightly and carefully spread approximately 1/4" of the coconut pecan frosting all over the inside of the pie shells. Divide the silk filling mix into the two pie shells and top with whipped topping. Garnish as directed with pecan pieces or coconutbsp. Cool for 2 hours before serving. Cut with a hot knife dipped in water often to prevent sloppy looking pieces. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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