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.
Serves:
Ingredients
- 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
Instructions
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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.
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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.
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Add boiling water to gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Stir in ice until melted. Add strawberries; stir.
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Refrigerate 5 minutes or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining Cool Whip®.
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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.
Nutrition
- 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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