This week’s Recipe:
Frozen Pina Colada Pie
Photo by Sue York/ladailypost.com
Ingredients:
Directions:
Photo by Sue York/ladailypost.com
Spread the coconut out on a baking sheet and place under broiler to toast. Watch this very carefully, mix as needed. Set aside to cool.
Photo by Sue York/ladailypost.com
In a large bowl cream together the sugar and cheese and the rum flavor.
Photo by Sue York/ladailypost.com
Drain ONE of the cans of pineapple and place all of the pineapple from both cans with the cream cheese mixture. Reserve ½ cup of toasted coconut for sprinkling on the top of the pies, place the rest of the coconut in the cream cheese mixture.
Photo by Sue York/ladailypost.com
Mix the bowl together well. Fold the cool whip into the mixture, gently.
Photo by Sue York/ladailypost.com
Fill the two pie shells and sprinkle on the reserved coconut. Freeze solid (about 6 hours) and serve frozen.
Frozen Pina Colada Pie
Photo by Sue York/ladailypost.com