Pina Colada Pie

Updated: Wed 3:29 PM, Sep 14, 2011

Prep Time: 30 min.
Total Time: 1 hr. 40 min.
Makes: 12 servings

1-1/2 cups BAKER'S ANGEL FLAKE Coconut

3/4 cup HONEY MAID Graham Cracker Crumbs

1/3 cup margarine or butter, melted

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Instant Pudding & Pie Filling

1 cup sour cream

1 can (8 oz.) crushed pineapple, drained

3/4 cup miniature marshmallows

1/2 cup thawed COOL WHIP Whipped Topping

6 maraschino cherries, halved

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. Or substitute store-bought 9-in. graham cracker pie crust, disadvantage being you don’t get the coconut.

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.

Mustard Crab Cakes with Arugula and Peach Salad