Tropical Dream Pie Recipes

DREAM PIE

Steps:

• In a large bowl combine pineapple with juice and pudding mix. Whisk together until well blended.
• Fold whipped topping into pineapple and spoon mixture into graham cracker crust. Refrigerate at least 3 hours before serving.

TROPICAL PIE

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture. , Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving.

TROPICAL DREAM PIE

Steps:

• Mix pineapple, pineapple spread and nuts in medium bowl until well blended. Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover pie in refrigerator.

HAWAIIAN MILLIONAIRE PIE

Steps:

• In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

TROPICAL STRAWBERRY CREAM PIE

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

TWO-MINUTE HAWAIIAN PIE

Steps:

• In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
• Cover and chill at least 2 hours, or until set, before serving.

TROPICAL DREAM CAKE

Steps:

• Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
• Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
• Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.

TROPICAL COCONUT PIE

Steps:

• In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

TROPICAL DREAM MERINGUE PIE

Steps:

• 1. In food processor with metal blade, process cookies, sugar and salt until finely crumbled. Empty into small bowl; add sugar and melted butter, combine until firm enough to handle. Press into 9-inch pie pan. Bake at 350 for 10 to 15 minutes or until lightly brown. Cool completely and set aside. 2. For pie filling, combine juices, liqueur, sugar, honey, egg yolks and butter in a heavy non-reactive sauce pan and whisk to mix. 3. Place the pan over low heat and whisk constantly; cook 8 to 10 minutes or until mixture is thick and smooth. Do not boil or mixture will curdle. Strain mixture to remove any lumps. Transfer to a bowl, place plastic wrap directly to surface and let cool completely. 4. For meringue, add egg whites to large bowl and beat on medium speed until mixture is frothy. Add in cream of tartar, vanilla and sugar gradually. Beat on high until firm peaks form. 5. Fill cooled pie crust with filling. Top with meringue mixture; cover edges of crust with mixture to avoid shrinkage. Bake at 400 degrees for 5-7 minutes or until peaks are lightly browned. Turn pie after 3 minutes to ensure even browning. 6. Let pie cool on rack for 1 hour; refrigerate 8 hours or overnight. Before serving sprinkle pie with toasted coconut. Keep refrigerated.