Tropical Strawberry Cream Pie Recipe

Tropical Strawberry Cream Pie Recipe

How To Make Tropical Strawberry Cream Pie

Strawberry cream pie gets a tropical twist in this coconut and pineapple-filled recipe that will have you going for seconds.

Preparation: 15 minutes
Refrigerate Time: 4 hours
Total: 4 hours 15 minutes



  • 42NILLA wafers
  • 3tbspbutter or margarine
  • 1pkgPhiladelphia® cream cheese
  • ¼cupsugar
  • 2cupcool whip® whipped topping
  • 1candole® pineapple,crushed
  • ¾cupboiling water
  • 1pkgJell-O® strawberry flavor gelatin
  • 1cupice cubes
  • 2cupstrawberries,sliced
  • 1square baker’s® semi-sweet chocolate
  • 2tbspbaker’s® angel flake coconut


  1. Crush 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.

  2. Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup Cool Whip® and pineapple; spread over crust.

  3. Add boiling water to gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Stir in ice until melted. Add strawberries; stir.

  4. Refrigerate 5 minutes or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining Cool Whip®.

  5. For a special garnish, melt 1 square Baker’s® Semi-Sweet Chocolate as directed on package; drizzle over chilled pie. Or garnish pie with 2 tablespoons toasted Baker’s® Angel Flake Coconut just before serving.


  • Calories: 547.43kcal
  • Fat: 29.20g
  • Saturated Fat: 12.89g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 7.55g
  • Polyunsaturated Fat: 5.72g
  • Carbohydrates: 65.47g
  • Fiber: 2.36g
  • Sugar: 35.12g
  • Protein: 8.13g
  • Cholesterol: 34.54mg
  • Sodium: 269.86mg
  • Calcium: 54.16mg
  • Potassium: 230.63mg
  • Iron: 2.46mg
  • Vitamin A: 104.49µg
  • Vitamin C: 26.79mg
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