Cuckoo for Coconut

One whole package of pecan sandies cookies(crumbled)

One box instant coconut cream jello pudding regular size prepared according to package 

2/3 regular size tub cool whip 

1 package cream cheese 

1/2 tablespoon vanilla 

1 package unsweetened coconut 

1/4 cup cream of coconut 

Sweetened condensed milk for topping

Blend cool whip and cream cheese with vanilla, cream of coconut, and 1/2 cup shredded coconut. Layer half of crumbled cookies, followed by half of pudding, followed by half of cream cheese mixture. Repeat all layers. Top with extra coconut. Drizzle with hearty amount of sweetened condensed milk. Refrigerate until ready to enjoy!

 Butterscotch Pie

1 cup firmly packed brown sugar

1/2 cup flour

1/4 tsp salt

1 12 oz. can evaporated milk

4 eggs yolks, at room temp

1/2 stick butter, cut into pieces

1 tsp vanilla

1 baked 9-inch deep dish pie shell

Prepare filling by combining brown sugar, flour, and salt in a mixing bowl. Add enough water to evaporated milk to make 2 cups. Lightly beat egg yolks and then whisk in 1/2 cup of the diluted milk. Whisk in the yolk mixture until thoroughly mixed and then add the remaining milk.

Transfer mixture to the top of a double boiler and cook over medium heat, whisking constantly for 10-15 minutes or until very thick. Remove from heat and stir in butter and vanilla. Cover surface with a round of wax paper or parchment paper. Cool for 15 minutes, then pour into cooked pie shell. Cover with a new round of paper, cool to room temperature, then refrigerate for about 3 hours or overnight. 

Key Lime Pie Shots

 Key Lime Pie Shots

Juice & zest of 7 limes. (I usually cheat and use 3 limes, and bottled key lime juice to make 1.25 cups total)

8 ounces condensed milk, mixed with 9 cups cold water

15 ounces lemon vodka

15 ounces coconut rum

10 ounces white or dark rum

Mix all together well in a gallon jug and refrigerate for several hours.