Friday, August 2, 2013

Pina Colada Pie

2 graham cracker pie shells
1 8 oz  pkg. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk
1 cup cream of coconut
1 (3 oz.) pkg instant vanilla pudding mix
1 tsp. rum flavoring
1 tsp. vanilla
1 (8 oz.) container of frozen whipped topping (or you can whip your own)
1 (20 oz.) can crushed pineapple, drained
1 cup pecans, chopped
1 cup flaked coconut, lightly toasted (optional)
whipped cream and maraschino cherries for garnish
Beat cream cheese and sweetened condensed milk together.  Add in pudding mix (be sure it's instant), cream of coconut, vanilla, and rum flavorings.   Beat until pudding is well incorporated.  Fold in whipped topping, crushed pineapple and nuts.  Pour into the pie shells.  Cover and freeze for 3-4 hours. 
Remove from freezer about 15 minutes before serving.  Sprinkle the top with toasted coconut if you are using the coconut.


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