Crust Chocolate cookie crumbs Sugar Melted butter Ganache 1 c. Chopped chocolate ½ c. Hot cream pastry cream-easy version 1 tub of whipped topping (cool whip or other brand) 1 jell-o coconut cream pudding (instant or regular)
Strawberries, sliced and a couple left whole for garnish Coconut chocolate sauce
Combine the crumbs, sugar and melted butter until moist and press into 9" tart pan. Heat the cream on the stovetop. Remove from heat and add the chopped chocolate. Stir with a whisk until smooth. Poor ¼ layer of ganache over the crust. Lay strawberry slices all over the top of the ganache. Set aside.
In a large bowl, fold the powdered pudding into the whipped topping until completely incorporated. Spread a layer 1-inch thick on top of the strawberries. Lay more strawberry slices on top of the coconut cream. Garnish with a whole berry in the center, sprinkles of coconut and drizzles of chocolate sauce. Store in the refrigerator but serve at room temperature.