Tropical Piña Colada Pie

You don't have to travel far for a taste of the tropics with this fun dessert idea with a creamy no bake filling. Pineapple and coconut stand out in this delicious pie.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup sugar
  • ⅓ cup butter or margarine, melted
  • ⅔ 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
  • ¼ cup EACH flaked coconut  and sliced almonds, toasted, divided

Nutrition facts

Recipe Tips


Heat oven to 375°F.


Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.


Bake 8 to 10 min. or until lightly browned.  Cool completely.


Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Add pineapple, rum and 1 cup whipped topping; stir with whisk until blended.


Sprinkle 2 Tbsp. EACH coconut and nuts onto bottom of crust; cover with whipped topping mixture. Refrigerate 3 hours or until firm.


Top with remaining whipped topping just before serving. Sprinkle with remaining coconut and nuts.