Ingredients

The following ingredients have 8 Servings
  • 2 cups crushed graham crackers
  • 1/2 cup butter (melted)
  • 4 Tbsp sugar
  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp almond extract
  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 8 oz can crushed pineapple (drained)
  • 1/2 cup coconut
  • 2 Tbsp Tropical Punch Kool-Aid Easy Mix
  • 2 Tbsp water
  • 1/2 cup toasted coconut (optional)

Instruction

  • Mix together crushed graham crackers, melted butter, and sugar. Once combined, press the mixture into the a 9" pie plate. Set aside.
  • With a mixer, beat heavy whipping cream with powdered sugar and almond extract until the mixture forms stiff peaks, about 3-4 minutes. Set aside.
  • In a separate bowl, beat with a mixer cream cheese and powdered sugar until well combined. Add in crushed pineapple and coconut and mix.
  • Mix water with Kool-Aid Easy Mix, and add to the cream cheese mix. Beat until combined.
  • Fold 1/2 of the whipped cream into the cream cheese batter gently. Once combined, pour the filling over the graham cracker crust.
  • Spread (or pipe) remaining whipped cream over the top of the pie and top with toasted coconut if desired!
  • Refrigerate 4-6 hours, or until pie filling has firmed up a bit*. Leftovers must be stored in the fridge.
  • Enjoy!