Tropical Piña Colada Pie

Name: Tropical Piña Colada Pie
Prep time: 35 min
Total time: 215 min
Yield: 8
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¼ cup sugar; ⅓ cup butter or margarine, melted; ⅔ cup water; 1 pkg. pineapple gelatin; 4 oz. brick cream cheese, softened; 1 can crushed pineapple in juice, undrained; 2 Tbsp. rum or cold water; 2 cups frozen whipped topping, divided; ¼ cup flaked coconut and sliced almonds, toasted, divided

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.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 8 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¼ cup sugar
⅓ cup butter or margarine, melted
⅔ cup boiling water
1 pkg. (3 oz.) pineapple gelatin
4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
1 can (8 oz.) crushed pineapple in juice, undrained
2 Tbsp. coconut-flavored rum or cold water
2 cups thawed frozen whipped topping, divided
¼ cup EACH flaked coconut and sliced almonds, toasted, divided

Directions

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.