Tropicalcreampie Recipes

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TROPICAL FRUIT CREAM PIE



Tropical Fruit Cream Pie image

Make and share this Tropical Fruit Cream Pie recipe from Food.com.

Provided by papergoddess

Categories     Pie

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 5

2 cups cold milk
1 (3 1/2 ounce) package instant coconut cream pudding mix
1 (15 1/4 ounce) can tropical fruit salad, drained
1/2 cup flaked coconut, toasted
1 graham cracker pie crust (9 inch)

Steps:

  • In a bowl, beat milk and pudding mix for 2 minutes or until smooth.
  • Let stand until slightly thickened, about 2 minutes.
  • Add fruit and coconut; mix well.
  • Pour into crust.
  • Refrigerate at least 1 hour.

Nutrition Facts : Calories 2216.7, Fat 99.2, SaturatedFat 43.9, Cholesterol 68.3, Sodium 2715.7, Carbohydrate 312.2, Fiber 13.4, Sugar 169.4, Protein 29.6

TROPICAL CREAM PIE



Tropical Cream Pie image

This is a wonderful dessert for those watching their calories, carbs and fat grams. This is made with yogurt cheese in place of cream cheese. The prep time reflects a 24 hour period to drain the yogurt. This recipe is from Not Just Cheesecake!

Provided by PaulaG

Categories     Pie

Time P1DT12h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) carton nonfat yogurt, no gelatin added
1 (20 ounce) can crushed pineapple, packed in own juice
1 tablespoon unflavored gelatin
1 medium banana, diced
1 tablespoon lemon juice
2 tablespoons powdered sugar
2 tablespoons flaked coconut, toasted
1 (9 inch) prepared graham cracker crusts (I use Graham-Cracker Crust (Microwave).)

Steps:

  • The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
  • Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
  • Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
  • Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
  • Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
  • Fold in the drained pineapple, bananas and toasted coconut.
  • Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.

Nutrition Facts : Calories 335.6, Fat 10.7, SaturatedFat 2.6, Cholesterol 1.5, Sodium 293.1, Carbohydrate 54.7, Fiber 1.9, Sugar 40.5, Protein 7.7

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