This Pina Colada Pie is beyond amazing! Every bite is filled with toasted coconut with a graham cracker crust and a creamy coconut filling with crushed pineapple, crunchy pecans, and maraschino cherries. You can’t go wrong with this coconut and pineapple dessert.
It has been super HOT lately, and I was planning on going to a barbecue. I didn’t want to take the same old veggie tray and was on the hunt for something different and fun. Let’s just say that this Pina Colada dessert recipe was the right choice.
1/2 cup shredded coconut
2 cups crushed graham crackers 1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum flavored extract 1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.
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