ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry Pina Colada Pie

Yield 10 servings

Ingredients

  • 1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup milk
  • 1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 can (8 ounces) DOLE Crushed Pineapple in Juice, undrained
  • 1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
  • 1 HONEY MAID Graham Pie Crust (6 ounces)
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
  • 1 1/4 cups sliced fresh strawberries

How to Make It

  1. Prep Time: 20 minutes (plus refrigerating)

    BEAT cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.

    REFRIGERATE 3 hours or until firm.

    TOP with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.