Recipe by Cool Whip Brand
"A creamy, dreamy no-bake pie with pineapple in a whipped filling topped with strawberries and coconut."
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1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
1 pkg. (4 serving size)
JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 (8 ounce) can
DOLE Crushed Pineapple in Juice, undrained
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed, divided
1 (6 ounce)
HONEY MAID Graham Pie Crust
BAKER'S ANGEL FLAKE Coconut, toasted
1 1/4 cups
sliced fresh strawberries
I used reduced fat cream cheese, sugar free CHEESECAKE instant pudding and "light" whipped topping. I also made my own homemade graham cracker crust. I think this is very good but next time I make this, I think I'd like to fold some additional strawberries and coconut into the pie instead of just topping the pie with it. My whole family enjoyed this pie. This was very simple, even with the homemade crust and toasting the coconut.
I made this recipe because I had all the ingredients on hand, but I was very disappointed in it. I added about 1/2 cup coconut to the filling, along with some rum extract and coconut extract (using coconut pudding instead of vanilla, as other reveiwers suggested, is a good idea), but it STILL didn't taste like a pina colada. The pie was just OK. I won't be making it again.
I made lots of changes but I wanted to rate this recipe b/c it helped me in my quest to duplicate the 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!
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.
I loved it! Not only simple, but the taste is so cool and refreshing. I used shortbread pie crust, coconut pudding and also put the coconut in the pie mixture. I used mandarin orange slices (from fruit cup) on top instead of strawberries. Orange, coconut and pineapple seemed a better fit to me than strawberries.
It was yummy, especially with the changes I made. I used coconut pudding mix, instead of vanilla. I also cut the strawberries up and mixed them into the main pie. I am not using Cool Whip due to the unhealthy ingredients - so I used fresh whipped cream. Thus delicioso!
I thought this recipe was pretty good. I made my own graham cracker pie crust. Not to sweet but just right. The only change I would make is add more pineapple, there just wasn't enough.
This pie was so good I ran out and had to make a second. So easy to make and so delicous
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Pina Colada Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 138
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