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Piņa Colada Pie Recipe

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This recipe for Piņa Colada Pie is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 graham cracker pie crusts
2 - 8 ounce cream cheese
1 - 14 ounce Eagle brand condensed milk
1- (4 serving size) JELLO coconut cream flavor instant pudding and pie filling
1/2 cup lemon juice
16 ounces cool whip
1- 16 ounce crushed pineapple
1 1/2 cups shredded coconut
1/2 Bacardi mixer, piņa colada flavor
Directions:
Directions:
Crush the two pie crusts into a 9 x 13 inch pan. Set aside. Mix the Bacardi mixer, cream cheese, milk, pudding mix (powder form), pineapple, and lemon juice together until we'll blended. File in HALF (8 ounces) of the cool whip and coconut. Place mixture in the pan and spread the rest of the cool whip on top and decorate with maraschino cherries and toasted coconut. Refrigerate overnight or for at least 4 hours.

 

 

 

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