Ingredients

• 1 package Duncan Hines® Signature French Vanilla Cake Mix
• 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
• 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping

Preparation

1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
2. Prepare and bake cake according to package directions.
3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.

Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Ingredients

• 1 cup flaked coconut, divided
• 1 (9-inch) unbaked pastry shell
• 3 eggs
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 1/4 cups hot water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Preparation

1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.
2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
3. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

Preparation Time

20 minutes

Bake Time

48 minutes (total)

Serves

Makes one 9-inch pie

Notes, Tips & Suggestions:

Custard Pie: Omit coconut. Proceed as above.

Source: Eagle® Brand Sweetened Condensed Milk

Ingredients

• 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 Honey Maid Graham Pie Crust (6 ounces)

Preparation

1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended.
2. Pour into crust.
3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
4. Top with fresh strawberry slices if desired and serve.

Source: Kraft® Foods