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Pina Colada Pie

Instant pudding makes this tropical pie a breeze to prepare. Crushed pineapple and a coconut crumb crust add fabulous island flavor.

Prep time

30 min

Total time

1 hr 40 min

Servings

Makes 12 servings.

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    Ingredients
    • 1-1/2 cups flaked coconut
    • 3/4 cup HONEY MAID Graham Cracker Crumbs
    • 1/3 cup margarine or butter, melted
    • 2 cups cold milk
    • 2 pkg. (4-serving size each) vanilla or chocolate instant pudding mix
    • 1 cup sour cream
    • 1 can (8 oz.) crushed pineapple, drained
    • 3/4 cup miniature marshmallows
    • 1/2 cup thawed COOL WHIP Whipped Topping
    • 6 maraschino cherries, halved
Preparation
  • Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
  • Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
  • Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.

Recipe Tips

Size-WiseLooking for a dessert to serve at your next party? This refreshing pie features the tropical flavors of pineapple and coconut. As a bonus, it make enough to serve 12!

How to Thaw COOL WHIPPlace unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave.

165110

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