SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Strawberry-Pina Colada Pie

Makes: 8 servings
Chill 3 hrs
Strawberry-Pina Colada Pie
  • What You Need
  • 35  NILLA Wafers, finely crushed (about 1-1/4 cups)
  • 1/4  cup  butter, melted
  • 1 8  ounce package  PHILADELPHIA Cream Cheese, softened
  • 1/4  cup  milk
  • 1 3.4 ounce package  JELL-O Vanilla Flavor Instant Pudding
  • 1 8  ounce can  DOLE Crushed Pineapple in Juice, undrained
  • 1 8  ounce tub  COOL WHIP Whipped Topping, thawed, divided
  • 1/4  cup  BAKER'S ANGEL FLAKE Coconut, toasted
  • 1 1/4  cups  sliced fresh strawberries
Directions Make It:

1. MIX wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.

2. BEAT cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2 cups COOL WHIP; pour into crust.

3. REFRIGERATE 3 hours or until firm. Top with coconut, berries and remaining COOL WHIP just before serving.

From the Test KitchenSize-Wise
  • Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Soften Cream Cheese
  • Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.
How to Toast Coconut
  • Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly browned, stirring occasionally. Watch carefully as coconut can easily burn!

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe