Hawaiian Ice Box Pie

By srumbel

Hawaiian Ice Box Pie – This no-bake Hawaiian ice box pie is packed with the flavors you might associate with a summer vacation to a tropical island paradise. The inspiration for this ice box pie comes from my friends over at Southern Living Magazine. The pie that inspired this Hawaiian pie is a frozen version. I adapted the ingredients to convert it into an ice box pie that didn’t require freezing to hold together. Perfect for a no-bake summer delight or any time of year you want to put together a fruity tutti dessert with little fuss. To top it off, I toasted chopped macadamia nuts to keep with the island theme but, if you prefer pecans or walnuts either would be fantastic as well.
from melissassouthernstylekitchen.com

Ingredients

• 1 [10] inch pie deep dish graham cracker crust, premade
• 1 [8] oz cream cheese, softened
• 1 [14] oz can sweetened condensed milk
• 2 Tbsp orange juice
• 1 Tbsp orange zest
• 1 lime, juice and zest
• 1 [8] oz crushed pineapple, drained
• 1 [8] oz jar maraschino cherries, sliced plus additional for garnishing
• 1 banana, cubed
• 1/2 cup sweetened flaked coconut
• 1/2 cup macadamia nuts, pecans or walnuts, chopped and toasted
• 1 [8] oz whipped topping, thawed or 3 cup fresh sweetened whipped cream

Preparation

Step 1

Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.
Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.

Notes
The [10] inch Keebler graham crust I used in this recipe is slightly larger than the standard premade graham cracker crust. On the packaging it states "2 extra servings."

Serves: 8