It’s Wednesday, which means we’re halfway through the week and we need to celebrate. And what better way to celebrate than with a frozen tropical drink and a sweet slice of icebox pie? Enjoy!!
YUM!
The perfect summer drink turned into a refreshing, cool slice of dessert heaven. . .
Pina Colada Icebox Pie
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
For the Filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/2 cup coconut milk or cream of coconut
1/2 cup crushed pineapple, drained
1/4 cup lime juice
2 tablespoons rum (optional)
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
Instructions:
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and sugar.
Add the melted butter and stir until well combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
Chill the crust in the refrigerator while you prepare the filling.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the sweetened condensed milk, coconut milk or cream of coconut, crushed pineapple, lime juice, and rum (if using). Mix until well combined.
Gently fold in the whipped topping until fully incorporated.
Assemble the Pie:
Pour the filling into the prepared crust.
Smooth the top with a spatula.
Cover and refrigerate for at least 4 hours or until set. For best results, refrigerate overnight.
Serve and Enjoy:
Slice the pie and serve chilled. YUM!
CHEERS!
It’s the drink that makes me think of a tropical island getaway — even if I’m just sitting with my feet in the backyard pool.
Easy Peasy Perfect Pina Colada
