Reviewed: Oct. 2, 2009

This was pretty good and very easy to make.

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Kathy

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: Jun. 18, 2009

This was so good. I added coconut to the filling also and it gave it a nice texture.

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CHRISTY26

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Reviewed: Aug. 1, 2008

Good pie. Next time I'm going to try low fat ingredients.

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ROBYN

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

Wonderful! I made it for my family and it was a real success.

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Caitlynn

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Reviewed: Jul. 4, 2008

This dessert was absolutely delicious! The only thing I did was add a bit (about a palmful) of toasted coconut to the mix before I put it in the refrigerator to add a little more texture. Loved it!

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Sarita

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Jul. 1, 2008

Yummy!!!! Highly recommend it!

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Jessica

Cooking Level: Intermediate

Living In: Everett, Washington, USA

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Reviewed: Jun. 29, 2008

Sooo yummy and not too sweet--we love it! Based on some of the other reviews, I made the following changes: used a 9" cake pan (deeper), made my own graham crust, used a six serving size pudding mix, and the whole tub of cool whip; I also put this in the freezer for about three hours and then transferred it to the fridge for the remaining few hours before serving. This set up and served very well. I think next time, though, I will just put the coconut (untoasted, maybe?) right into the pie mixture and use a little more pineapple. This pie was really easy to make and made for an excellent summer dessert.

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Jun. 27, 2008

wonderful. light and not too sweet. i will add more pineapple next time.

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gaffney

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 26, 2008

I'm giving this 4 stars only because I make so many changes to the original recipe. With the changes 5 stars -it tastes similar to a hawaiian pie from a famous breakfast stop! First I don't use a graham cracker crust, instead I make my own flour pie crust. I also add a handful of chopped pecans to the cream cheese mixture along with 1 pkg dissolved unflavored gelatin (without the gelatin the pie does not set well and falls apart when serving). I pour the mixture into the baked and cooled crust and refrigerate it overnight. The next day, I mix 1 lb. of strawberries with strawberry glaze and cover the entire pie with it. Right before serving I make fresh whipped cream by beating heavy cream with powdered sugar and vanilla and I pipe it on to the top of the entire pie. Finally, I sprinkle it with a little toasted coconut and chopped pecans and ... fabulous! This usually costs me about $7 to make (I only make it when I can get the ingredients on sale) & the restaurant pie we usually buy costs $14 and we can't brag that it's homemade!

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Missy

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

This was an excellant recipe.

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Snorkohls

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Reviewed: Jun. 24, 2008

I made a lower calorie version, using light cream cheese, non fat milk, a reduced fat crust, and pudding and Cool Whip sweetened with Splenda. It was a hit! My husband loved it. Perfect for summer.

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jun. 23, 2008

I needed something quick and easy to pull together for a dessert and saw this was recipe of the day...I was VERY skeptical but you never know how something will taste until you try it...I REALLY like the flavor of this quick and easy cheesecake and I would make it again and bring it to parties!!! YUM!

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Katie Ryan

Cooking Level: Intermediate

Home Town: Stanwood, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 23, 2008

This is a good, light tasting pie although not light on calories. Could easily be made with less calories though. The only problem I encountered was that it never set up like that pretty picture they have. I would think without the milk it would set up much easier. It fell apart as I was dishing it. I think making your own crust might help that since the store bought are pretty crumbly. Excellent flavor though and the strawberries and cool whip on top aren't needed unless you really want them :)

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