Desserts

Strawberry-Pina Colada Pie

photo by:

kraft

Cool pineapple and coconut in a creamy filling with a Nilla Wafer crust. Take a bite and be swept away by the bright, refreshing flavors of the Caribbean.

time

prep:

20 min

total:

3 hr 20 min

servings

total:

10 servings

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What You Need

NILLA Wafers, finely crushed (about 1-1/4 cups)

1/4

cup butter, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup milk

pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding

can (8 oz.) DOLE Crushed Pineapple in Juice, undrained

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/4

cup BAKER'S ANGEL FLAKE Coconut, toasted

1-1/4

cups sliced fresh strawberries

Make It

MIX wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.

BEAT cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2 cups COOL WHIP; pour into crust.

REFRIGERATE 3 hours or until firm. Top with coconut, berries and remaining COOL WHIP just before serving.

DOLE is a registered trademark of Dole Food Company, Inc.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly browned, stirring occasionally. Watch carefully as coconut can easily burn!