Pina Colada Pie

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.

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