Ingredients:
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1 1/2 cups plus 3 tbsp sugar, divided
1/2 cup (1 stick) butter, softened
3 eggs
Redi-Whip
2 quarts fresh strawberries, sliced

Directions:

Preheat oven to 350° F. Spray 18 standard muffin cups with nonstick cooking spray.

Combine flour, baking powder and salt in medium bowl. Combine milk and vanilla in measuring cup. Beat 1 1/2 cups sugar and butter in large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk mixture, beating until well blended. Spoon batter into prepared muffin cups, filling about 3/4 full.

Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Cut cupcakes in half crosswise. Top wach bottom half with about 2 tbsp Redi-Whip and strawberries. Top with top half of cupcake. Garnish top with more Redi-Whip and strawberries.

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Ingredients:
1 graham cracker crust
1 (8oz) pkg cream cheese
1 cup cream of coconut
1 (3.4 oz) pkg cheesecake instant pudding mix
1 cup flaked coconut plus 1/3 cup for garnish
Large container Cool-Whip, thawed

Directions:

Beat cheese and cream of coconut with mixer at medium speed until smooth. Add pudding mix; beating until blended.

Stir in coconut, fold in 1/2 the container of Cool-whip. Spread cheese mixture evenly into your pie crust. Cover and chill for 2 hours or until set.

Using a nonstick skillet on medium-low heat, add the coconut reserved for garnish. Shake the pan occasionally to keep the coconut from burning.

Top the pie with the remaining Cool-whip and toasted coconut.

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