STRAWBERRY-PINA COLADA PIE
Cool pineapple and coconut in a creamy filling with a Nilla Wafer crust. Take a bite and be swept away by the bright, refreshing flavors of the Caribbean.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
- Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2 cups COOL WHIP; pour into crust.
- Refrigerate 3 hours or until firm. Top with coconut, berries and remaining COOL WHIP just before serving.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7925 g, Sugar 0 g, Protein 3 g
STRAWBERRY PINA COLADA
Steps:
- Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and thick. Serve in a margarita glass or other fun glass and garnish with drink umbrella, whole strawberry, pineapple wedge, and fresh mint leaf.;
STRAWBERRY-PINA COLADA PIE
Make and share this Strawberry-Pina Colada Pie recipe from Food.com.
Provided by gailanng
Categories Low Protein
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
- Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 minute Whisk in 2 cups whipped topping; pour into crust.
- Refrigerate 3 hours or until firm. Top with coconut, berries and remaining whipped topping just before serving.
Nutrition Facts : Calories 449, Fat 28.9, SaturatedFat 17.5, Cholesterol 47.6, Sodium 414.4, Carbohydrate 45.5, Fiber 1.5, Sugar 24.8, Protein 3.8
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- In a large bowl, combine the cookie crumbs, coconut and butter until evenly incorporated. Transfer to a 9-inch pie plate and press down and up the sides until completely covered. Bake for about 10 to 15 minutes or until golden brown. Remove from the oven and let cool completely.
- Whisk together the sugar and cornstarch in a medium saucepan. Whisk in the crushed pineapple and stir in the strawberry slices. Cook over medium high heat until it comes to a boil, continuing to whisk nonstop. Cook until thickened, about 1 minute. Remove from heat and let cool down completely.
- In a bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. Slowly beat in 1 cup of the cream of coconut until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the rum.
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