PINA COLADA PIE

Pina Colada Pie image

Instant pudding makes this tropical pie a breeze to prepare. Crushed pineapple and a coconut crumb crust add fabulous island flavor.

Provided by My Food and Family

Categories Home

Time 1h40m

Yield Makes 12 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups BAKER'S ANGEL FLAKE Coconut
3/4 cup graham cracker crumbs
1/3 cup margarine or butter, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla or Chocolate Flavor Instant Pudding
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (8 oz.) crushed pineapple in juice, drained
3/4 cup JET-PUFFED Miniature Marshmallows
1/2 cup thawed COOL WHIP Whipped Topping
6 maraschino cherries, halved

Steps:

Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

*** Explore more Pina Colada Pie Recipes »

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