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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.) pineapple 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 frozen 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 whipped topping with whisk.
  • Sprinkle 2 Tbsp. each coconut and nuts onto bottom of crust; cover with whipped topping mixture. Refrigerate 3 hours or until set.
  • Top with remaining whipped topping 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
Amount per serving Calories 300
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Cholesterol 20mg
Sodium 190mg
Carbohydrate 35g
Dietary Fiber 1g
Total Sugars 24g
Protein 4g
Vitamin A 4% DV
Vitamin C 4% DV
Calcium 4% DV
Iron 4% DV

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