Pina Colada Pie
recipe from Lisa @ The Cutting Edge of Ordinary

4 ounces cream cheese (softened)

1 cup sweetened condensed milk

½ cup pineapple juice

½ cup shredded coconut

3 cups whipped topping, divided

½ cup crushed pineapple, drained

1 large graham cracker crust* (see note below)


Combine cream cheese, milk & pineapple juice and beat until thoroughly mixed. Fold in coconut, crushed pineapple, & 1½ cups of the whipped topping. Pour mixture into pie shell. Freeze until firm. Top with remaining Cool Whip.


If desired garnish with toasted coconut, chocolate shavings or nuts. Return to freezer for at least 8 hours. Let stand 20 minutes before serving.


 Tip: Buy the large can of crushed pineapples and you can use the juice from the can.


Keebler now makes a larger graham cracker crust pie shell (9oz). This recipe makes enough to fill a large 9 inch pie shell, if using a smaller store bought pie shell,  you will have more than enough to fill the pie shell – you can freeze remaining  filling in a  container for a treat later!!