Pie, Strawberry-Pina COlada Pie

By Floridaberry

Ingredients

• 35 Nilla Wafers, finely crushed about 1 1/4 cups
• 1/4 cup butter, melted
• 1 pkg (8 oz.) Philadelphia Cream Cheese, softened
• 1/4 cup milk
• 1 pkg. (3.4 oz.) Jello-Vanilla Flavor Instant Pudding
• 1 can (8 oz.) Dole Crushed Pineapple in juice, UNDRAINED
• 1 tub (8 oz>) Cool Whip Whipped topping, thawed, divided
• 1/4 cup Baker's ngel Flake Coconut, toasted
• 1 1/4 cups sliced fresh strawberries

Preparation

Step 1

Mix wafer crumbs and butter until blended: press into bottom and up side of 9-inch pie plate.

Beat cream cheese and milk in large bowl with mixer until bleded. Add dry pudding mix and pineapple; beat 2 minutes. Whisk in 2 cups Cool Whip; pour into crust.

Refrigerate 3 hours or until firm. Top with coconut, berries and remaining Cool Whip just before serving.

Tip: Toasting coconut is easy. Just spread Baker's Angel Flake Coconut evenly in shallow baking pan. Bake at 350 degrees for 8 to 10 minutes or until lightly browned, stirring occasionally. Watch carefuly as coconut can easily burn!!!