Let's whip it up
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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.
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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.
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