PINA COLADA PIE

By ldelmas

No bake

Ingredients

• 1 lb cream cheese, room temperature
• 1-1/2 cups confectioners' sugar
• 1-1/4 cups coconut milk
• 2 tsp rum extract
• 1/2 cup pineapple juice
• 1 cup crushed pineapple
• 1 (3.4-oz) pkg instant vanilla pudding
• 1 (6-oz) premade graham cracker crust
• 1-1/2 cups whipped topping
• 1/2 cup sweetened shredded coconut
• 13 maraschino cherries with stems

Preparation

Step 1

Preparation:

In the bowl of a stand mixer with a paddle attachment, cream together the cream cheese and confectioners' sugar until there are no lumps. Add the coconut milk, rum extract, pineapple juice, crushed pineapple, and pudding. Mix together until smooth.


Spread the filling into the graham cracker crust. Cover and refrigerate until completely chilled, about 3–4 hours.


Once chilled, spread the whipped topping over the filling and sprinkle the coconut overtop. Place 1 cherry in the middle of the pie and place the rest around the edge