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Pina Colada Pie

Pina Colada Pie recipe
photo by:kraft
Instant pudding makes this tropical pie a breeze to prepare. Crushed pineapple and a coconut crumb crust add fabulous island flavor.
time
prep:
30 min
total:
1 hr 40 min
servings
total:
12 servings
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What You Need

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, drained
3/4
cup  JET-PUFFED Miniature Marshmallows
1/2
cup  thawed COOL WHIP Whipped Topping
6
 maraschino cherries, halved

Make It

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.

Kraft Kitchens Tips

Size Wise
Looking for a dessert to serve at your next party? This refreshing pie features the tropical flavors of pineapple and coconut. As a bonus, it make enough to serve 12!
How to Thaw COOL WHIP
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
How to Pipe Whipped Topping
Insert decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Fill bag halfway with thawed COOL WHIP Whipped Topping. Unfold cuffed top and twist bag until it's tight against the whipped topping. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag.
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