I came up with this pie for my husband, because it has all of the flavors he loves. He likes coconut and pineapple and anything with cream of coconut in it. When I say cream of coconut, I am referring to the kind you make drinks like pina coladas with. It's usually in a can or they now have a brand in a plastic squeeze type container which is great if you don't use the whole container.This pie is cool, creamy, fruity and delicious! I am not as much of a fruity pie person, but more of a chocolate and/or caramel pie person, but I must say I loved this pie! Here is what you will need:
2 graham cracker pie shells
1 8 oz pkg. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk
1 cup cream of coconut
1 (3 oz.) pkg instant vanilla pudding mix
1 tsp. rum flavoring
1 tsp. vanilla
1 (8 oz.) container of frozen whipped topping (or you can whip your own)
1 (20 oz.) can crushed pineapple, drained
1 cup pecans, chopped
1 cup flaked coconut, lightly toasted (optional)
whipped cream and maraschino cherries for garnish
Beat cream cheese and sweetened condensed milk together. Add in pudding mix (be sure it's instant), cream of coconut, vanilla, and rum flavorings. Beat until pudding is well incorporated. Fold in whipped topping, crushed pineapple and nuts. Pour into the pie shells. Cover and freeze for 3-4 hours.
Remove from freezer about 15 minutes before serving. Sprinkle the top with toasted coconut if you are using the coconut.
Slice and garnish each piece with whipped cream and a cherry.