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Iw ck Food on the Hill: Frozen Pina Colada Pie

Food on the Hill: Frozen Pina Colada Pie

This week’s Recipe:

Frozen Pina Colada Pie

Photo by Sue York/ladailypost.com

Ingredients:

2 large gram cracker crusts
½ cup sugar
12 oz cream cheese (softened)
2 teaspoons of rum flavoring extract
3 cups of sweetened coconut
2 cans of crushed pineapple in syrup (drain ONE of the cans)
8 oz French vanilla flavored cool-whip (or regular if you can’t find the French vanilla)

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

 

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