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Tropical Pina Colada Pie

Prep time

20 min

Total time

3 hr 20 min

Servings

Makes 8 servings.

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    Ingredients
    • 2/3 cup boiling water
    • 1 pkg. (3 oz.) JELL-O Island Pineapple Flavor Gelatin
    • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
    • 1 can (8 oz.) crushed pineapple in juice, undrained
    • 2 Tbsp. coconut-flavored rum or cold water
    • 2 cups thawed COOL WHIP Whipped Topping, divided
    • 1/4 cup flaked coconut, toasted, divided
    • 1/4 cup sliced almonds, toasted, divided
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
Preparation
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.
  • Sprinkle 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set.
  • Top with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.

Recipe Tips

Special ExtraGarnish pie with quartered lime slices just before serving.

SubstituteIf substituting water instead for the rum, add 1/2 tsp. rum extract with the cold water.

110753

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