Tropical Pineapple Cream Pie

(from agdcheerchik’s recipe box)

Prep time: 20 minutes
Serves 8 people

Categories: dessert, jello, pie

Ingredients

  • *2/3 cup boiling water
  • *1 pkg. (4-serving size) JELL-O Brand Pina Colada flavor gelatin
  • *4 oz. (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese, softened
  • *1 can (8 oz) crushed pineapple in juice, undrained
  • *1/2 tsp. rum extract
  • *2 cups thawed COOL WHIP whipped topping, divided
  • *1/4 cup BAKER'S ANGEL FLAKE coconut, toasted, divided
  • *1/2 cup PLANTERS sliced almonds, toasted, divided
  • *1 HONEY MAID Graham pie crust (6 oz)

Directions

  1. STIR boiling water into dry gelatin mix in small bowl 2 min. or until dissolved. Beat cream cheese in large bowl with electric mixer well after each addition. Stir in pineapple, extract and 1 cup of the whipped topping.

  2. SPRINKLE 2 tbsp. each of the coconut and almonds onto bottom of crust; cover with whipped topping mixture. Refrigerate 3 hours or until set.

  3. TOP with dollops of the remaining 1 cup whipped topping just before serving. Sprinkle with remaining 2 tbsp. each coconut and almonds. Store leftovers in refrigerator.

Email to a friend | Print this recipe | Back