Description
A delightful no-bake dessert that captures the tropical flavors of the classic Pina Colada cocktail with creamy coconut, rich cream cheese, and juicy pineapple.
Ingredients
Scale
- 1/2 cup shredded coconut, toasted
- 2 cups graham cracker crumbs
- 1/2 cup melted butter (or margarine)
- 2 packages cream cheese (8 oz each), softened
- 1 cup cream of coconut
- 1 tsp rum-flavored extract
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup maraschino cherries, chopped
- 1/2 cup chopped pecans
- 1 container (8 oz) frozen whipped topping, thawed
Instructions
- Preheat the oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and toast for 5 minutes until golden brown. Set aside to cool.
- In a medium bowl, mix graham cracker crumbs with melted butter until fully combined. Press the mixture into the bottom and sides of a 9-inch pie pan to create the crust. Set aside.
- In a large mixing bowl, beat softened cream cheese and cream of coconut together until fluffy. Add the rum extract and mix until well blended.
- Gently fold in the thawed whipped topping, drained crushed pineapple, chopped maraschino cherries, and chopped pecans until evenly distributed.
- Pour the coconut-cream cheese filling into the prepared graham cracker crust. Smooth the top with a spatula and sprinkle toasted coconut over the pie as a garnish.
- Refrigerate the pie for at least 3 hours to allow it to set before serving. Serve chilled and enjoy!
Notes
Ensure the cream cheese is softened for easier mixing. You can customize toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pina colada, no-bake pie, tropical dessert, summer dessert