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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came up with this recipe on my own one Thanksgiving because I was so tired of just serving pumpkin pie. Make sure you have copies of this recipe on hand because your guest will want it! Ingredients:
1 prepared graham cracker crust |
2 (8 ounce) packages cream cheese (room temperature) |
1 (8 ounce) container cool whip (room temperature) |
1 can crushed pineapple (drained) |
powdered sugar |
diced banana |
diced strawberry (fresh or frozen-thawed) |
maraschino cherry (halved) |
chopped pecans |
chocolate icing |
Directions:
1. *There really is no measuring when it comes to the fruit.
2. This will be up to you and how much you want in your pie.
3. *With an electric mixer on medium, blend both packages of cream cheese and about 4 Tbs.
4. of powdered sugar together.
5. Taste the mixture to see if you need to add more of the sugar to suit your taste buds.
6. Blend well until the cream cheese is soft and easy to work with.
7. Next, fold in your Cool Whip with a spatula-do not use an electric mixer to do this.
8. Blend together until well mixed.
9. Next, add in the pecans, bananas, strawberries, cherries, and the pineapple.
10. Once everything has been blended together place your pie mixture in your pie shell.
11. Chill in the refrigerator for about 3 or 4 hours or just long enough for it to set and get firm.
12. Before you serve it, melt some of the chocolate icing in the microwave for about 10-15 seconds.
13. Drizzle it over your pie and serve!
14. Instead of adding the pecans into the mixture you can also sprinkle them on top of your pie.
15. This recipe can be made different ways.
16. Sometimes if I make my own piecrust I will add the pecans in the crust.
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