Best Frozen Pina Colada Pie Diabetic Friendly Recipes

CREAMY PINA COLADA PIE

Creamy Pina Colada Pie image

This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 2 pies (8 servings each).

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) frozen whipped topping, thawed
1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed
3/4 cup sweetened condensed milk
1/2 cup sweetened shredded coconut
1/2 cup macadamia nuts, chopped
1 can (8 ounces) crushed pineapple, well drained
2 graham cracker crusts (9 inches)
Maraschino cherries, optional

Steps:

In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.

FROZEN PINA COLADA PIE - DIABETIC FRIENDLY

FROZEN PINA COLADA PIE - DIABETIC FRIENDLY image

Another great "Diabetic Friendly" recipe from the "Keep It Simple Desserts"... When in the mood for a light refreshing and indulgent dessert, head for the freezer for a piece of this delicious pie! Nutrients per Serving: Servings:About 10 Calories:159 Calories from Fat:22% Total Fat:4g Saturated...

Provided by penny jordan

Categories Fruit Desserts

Time 30m

Number Of Ingredients 8

Ingredients

1 c graham cracker crumbs
1 Tbsp light brown sugar
2 Tbsp flaked coconut
1 Tbsp butter, melted
1 qt pineapple sherbet
1 c frozen fat-free whipped topping
1/2 tsp coconut extract
2 Tbsp coconut, toasted

Steps:

1. PREHEAT: Oven to 350 degrees F. IN: Small bowl, combine graham cracker crumbs, brown sugar, coconut, and butter. PAT: Into 9-inch pie plate. BAKE: 8 to 10 minutes or until golden brown. REMOVE: From oven and cool completely. CAREFULLY: Spread pineapple sherbet over cooled crust. MIX: Whipped topping and coconut extract and carefully spread on top of pineapple sherbet. SPRINKLE: With toasted coconut. COVER: And freeze 2 hours or overnight. WHEN: Ready to serve cut in 10 equal servings. COVER: And store leftovers in freezer.
2. ***Substitute your favorite sherbet flavor for the pineapple, if desired.