Description
Indulge in a taste of the tropics with this delightful Tropical Pineapple Paradise Pie. A luscious blend of cream cheese, crushed pineapple, and whipped topping nestled in a graham cracker crust, topped with toasted coconut and macadamia nuts.
Ingredients
Scale
Graham Cracker Crust:
- 1 9-inch graham cracker crust
Filling:
- 1 can (20 ounces) crushed pineapple, well-drained
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tub (8 ounces) whipped topping, thawed
- 1/2 cup sweetened shredded coconut, toasted
- 1/4 cup chopped macadamia nuts
- 1 tablespoon fresh lime juice
Instructions
- Prepare Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and lime juice, and mix until well combined.
- Combine Ingredients: Fold in the drained crushed pineapple and half of the whipped topping until evenly mixed.
- Fill Crust: Spoon the mixture into the graham cracker crust and spread evenly. Top with the remaining whipped topping.
- Add Toppings: Sprinkle toasted coconut and chopped macadamia nuts over the top.
- Chill and Serve: Cover and refrigerate for at least 4 hours, or until set. Serve chilled.
Notes
- For a lighter version, use reduced-fat cream cheese and light whipped topping.
- You can also substitute chopped almonds or pecans if macadamia nuts aren’t available.
- Fresh pineapple can be used, but be sure to drain excess juice thoroughly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
