Pineapple, macadamia nuts and whipped topping are spooned into a graham cracker crust and topped with toasted coconut for an easy no-bake pie.
What You Need
Original recipe yields 8 servings
1 can (8 oz.) pineapple tidbits, drained
2 jars (5 oz. each) KRAFT Pineapple Spread
1/4 cup chopped PLANTERS Macadamias
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Mix pineapple, pineapple spread and nuts in medium bowl until well blended. Gently stir in whipped topping.
Spoon into crust.
Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover pie in refrigerator.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
To serve as individual desserts, omit pie crust. Prepare filling as directed; spoon evenly into 12 small cups. Refrigerate as directed. Sprinkle with coconut just before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.