A heavenly crushed pineapple and melted marshmallow filling is poured into a baked pastry crust, chilled and crowned with whipped topping and coconut.
What You Need
Original recipe yields 10 servings
1 can (20 oz.) crushed pineapple, undrained
1 pkg. (10 oz.) JET-PUFFED Marshmallow s
1 baked pastry shell (9 inch)
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Mix pineapple with juice and marshmallows in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly. Remove from heat; cool slightly.
Pour into pastry shell; refrigerate several hours or until chilled.
Spread whipped topping over pineapple filling just before serving; sprinkle with coconut. Store leftover pie in refrigeartor.
Size It Up
One serving of this tropical-inspired pie makes a nice dessert for a special summer night.
Prepare as directed, using 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
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.