Pina Colada Pudding Pie Recipes

PINA COLADA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
• In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
• In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

PIñA COLADA PIE

Steps:

• Prepare vanilla pudding according to the package's instructions. Once it has set, mix with coconut and pour into the pre-made pie crust.
• In a separate bowl, combine Cool Whip and pineapple, then pour mixture on top of the pie. Sprinkle with additional flaked coconut and place in the fridge for at least 1 hour. Serve chilled.

PINA COLADA PIE

Steps:

• In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
• Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
• Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

CREAMY PINA COLADA PIE

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

PINA COLADA PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
• In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
• For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
• For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
• Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
• For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.

EASY PIñA COLADA PUDDING PIE

Steps:

• Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Gently stir in 2 cups COOL WHIP and 1/4 cup coconut.
• Pour into crust.
• Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and coconut just before serving.

PINA COLADA BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
• Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

PINA COLADA PUDDING SHOTS!

Steps:

• Whisk milk, vodka, pineapple rum, and pudding mix together in a bowl. Stir whipped topping into vodka mixture until mixture has a pudding-consistency. Spoon into shot glasses and refrigerate until set, at least 30 minutes.

PINA COLADA PUDDING CUPS

Steps:

• In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and extract. , Spoon 3/4 cup pudding mixture into eight dessert dishes. Cover and refrigerate for 30 minutes or until chilled. , Sprinkle each serving with 1-1/2 teaspoons coconut and top each with a cherry.

PINA COLADA PUDDING

Steps:

• Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.

PINA COLADA PIE

Steps:

• Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
• Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
• Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.