Bring in the spring with this adorable Easter-themed fresh strawberry cream pie. Topped with nests of coconut and jelly beans, kids will love to help decorate.

Strawberry Mousse Easter Pie

1 1/2 cups (about 1/2 pound) sliced, fresh strawberries
1 cup granulated sugar
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk - divided use
1 envelope (7 grams) unflavored gelatin
1 cup thawed, frozen whipped topping
3 3 to 4 drops red food coloring (optional)
1 (6-ounce) 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 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 nests.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.