Show Subscription Form




No-Crust Tropical Pie Recipe

Publisher Photo
"As a mother of two, a part-time student and a full-time employee, I appreciate freezer dishes that don't take away from family time in the evening," notes Kim Ridgeway from Okeechobee, Florida. "These creamy coconut wedges are a frequent request in my home."
TOTAL TIME: Prep: 20 min. + freezing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon rum extract
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2-1/3 cups flaked coconut, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided

Nutritional Facts

1 serving (1 slice) equals 364 calories, 24 g fat (19 g saturated fat), 31 mg cholesterol, 155 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, beat the cream cheese, sugar and extract until smooth. Fold in the pineapple, 2 cups coconut and 2 cups whipped topping. Pour into an ungreased 9-in. pie plate. Top with remaining whipped topping.
  2. Toast remaining coconut and sprinkle over the top. Cover and freeze for at least 3 hours before cutting. May be frozen up to 3 months. Yield: 6-8 servings.
Originally published as No-Crust Tropical Pie in Quick Cooking January/February 2000, p15

Nutritional Facts

1 serving (1 slice) equals 364 calories, 24 g fat (19 g saturated fat), 31 mg cholesterol, 155 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for No-Crust Tropical Pie

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT