 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
If you like Pina Colodas and getting caught in the rain...here's the pie that' you've looked for, put some booze in your brain...(needs to chill 2-3 hours) Ingredients:
2 8 oz pkg cream cheese |
1/2 cup sugar |
3 tbsp malibu rum, or 1 tsp rum extract |
8 oz cool whip topping |
1 15 oz can crushed pineapple, do not drain |
7 oz bag flaked coconut |
1 large graham cracker crust |
food coloring, for tinting half of coconut if desired |
Directions:
1. Cream together sugar and cream cheese; add rum and half of whipped topping.
2. Gradually fold in pineapple and half of coconut.
3. Mix well and pour into graham cracker crust.
4. Top with remaining whipped topping and coconut.
5. Tint top coconut with food coloring if desired.
6. Freeze for 2-3 hours or refrigerate overnight to set, and then keep refrigerated.
|
|