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Desserts

Tropical Pina Colada Pie

Tropical Pina Colada Pie recipe
photo by:kraft
Whether you use coconut-flavored rum (you may opt for cold water instead), this cool and creamy pie will remind you of a frosty pina colada.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
8 servings
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What You Need

2/3
cup  boiling water
1
pkg.  (3 oz.) JELL-O Island Pineapple Flavor Gelatin
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
can  (8 oz.) crushed pineapple in juice, undrained
2
Tbsp.  coconut-flavored rum or cold water
2
cups  thawed COOL WHIP Whipped Topping, divided
1/4
cup  BAKER'S ANGEL FLAKE Coconut, toasted, divided
1/4
cup  PLANTERS Sliced Almonds, toasted, divided
1
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.

SPRINKLE 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set.

TOP with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.

Please use alcohol responsibly.

Kraft Kitchens Tips

Special Extra
Garnish pie with quartered lime slices just before serving.
Substitute
If substituting water instead for the rum, add 1/2 tsp. rum extract with the cold water.
Substitute
Prepare using JELL-O Pina Colada Flavor Gelatin.
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