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Add a photoServings: 8
Ingredients
- 1 (3 ounce) pkg. cream cheese, softened
- 1 T sugar
- 1/2 c. lowfat milk
- 1 (8 ounce) can crushed pineapple, liquid removed
- 1 1/3 c. (3 1/2 ounce) coconut
- 3 1/2 c. (8 ounce) Cold Whip topping
- 9-inch graham cracker crust
Directions
- Put together cream cheese, sugar, lowfat milk, 1/2 cup of pineapple and coconut in blender. Cover and blend at medium speed for 30 seconds. Mix in whipped topping, spoon into crust. Freeze till hard, about 4 hrs. Let stand at room temperature about 5 min for softer texture. Garnish with remaining pineapple. Store any leftover pie in freezer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 297 | |
| Calories from Fat 167 | 56% |
| Total Fat 18.84g | 24% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 145mg | 6% |
| Potassium 124mg | 4% |
| Total Carbs 30.36g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 18.11g | 12% |
| Protein 2.99g | 5% |
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