Easy Recipe Finder
Recipe Feeder
1 (9-inch) graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
1/2 cup granulated sugar
1 (8 oz.) can crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup chopped pecans
1 (8 oz.) cont. frozen whipped topping, thawed and divided
pie garnishings - sweetened flaked coconut & maraschino cherries
In a large bowl mix together, with a hand held electric mixer on medium-high speed for about 2 minutes,
the cream cheese and sugar.
To the bowl, stir in the pineapple and coconut, and then stir in the pecans; mix well.
Now fold in 3/4's of the whipped topping.
Add mixture to the graham cracker pie crust.
Top the pie with the remaining whipped topping.
Garnish pie with a bit of the coconut.
Chill the pie in the refrigerator for several hours.
When ready to serve, top each piece of pie with a marashino cherry, and serve.
Makes: 6 - 8 servings
1 (8 oz.) pkg. cream cheese, softened
1/2 cup granulated sugar
1 (8 oz.) can crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup chopped pecans
1 (8 oz.) cont. frozen whipped topping, thawed and divided
pie garnishings - sweetened flaked coconut & maraschino cherries
In a large bowl mix together, with a hand held electric mixer on medium-high speed for about 2 minutes,
the cream cheese and sugar.
To the bowl, stir in the pineapple and coconut, and then stir in the pecans; mix well.
Now fold in 3/4's of the whipped topping.
Add mixture to the graham cracker pie crust.
Top the pie with the remaining whipped topping.
Garnish pie with a bit of the coconut.
Chill the pie in the refrigerator for several hours.
When ready to serve, top each piece of pie with a marashino cherry, and serve.
Makes: 6 - 8 servings
