Print Recipe

Pina Colada Pie

Pina Colada Pie

Ingredients



Instructions

  1. Heat oven to 325 degrees F.
  2. Mix coconut, Graham cracker crumbs and margarine until well blended.
  3. Press firmly onto bottom and up side of 9-inch pie plate.
  4. Bake for 10 minutes; cool.
  5. Add milk to dry pudding mix; stir 2 minutes or until well blended.
  6. Stir in sour cream until well blended.
  7. Gently stir in pineapple and marshmallows; spoon into crust.
  8. Refrigerate for at least 1 hour.
  9. Top with whipped topping and cherries just before serving.
  10. Store leftover pie in refrigerator.


Prep Time: 30 minutes | Total Time: 1 hour 40 minutes | 12 servings

Size-Wise: Looking 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 WHIP: Place unopened 8-ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

How to Pipe Whipped Topping: Insert decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Fill bag halfway with thawed COOL WHIP Whipped Topping. Unfold cuffed top and twist bag until it's tight against the whipped topping. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag.

Recipe and photo credit: kraftrecipes.com.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.