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Strawberry Pina Colada Pie

Strawberry Pina Colada Pie

  • Prep

    20 m
  • Ready In

    3 h 20 m
Cool Whip Brand

Cool Whip Brand

A creamy, dreamy no-bake pie with pineapple in a whipped filling topped with strawberries and coconut.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Refrigerate 3 hours or until firm.
  3. Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.
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Reviews

Sarah Jo
26

Sarah Jo

6/9/2012

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.

6MOUTHS
15

6MOUTHS

5/7/2010

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!

StayHomeCook
11

StayHomeCook

6/29/2008

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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