easy blender tropical pie

Name: Easy Blender Tropical Pie
Prep time: 30 min
Yield: 12
Cuisine: American
Ingredients: ## CRUST; 18 - 20 - oreo cookies, crushed plus extra for topping; 3 tablespoon(s) butter, melted; 2 - 3 teaspoon(s) milk; ## FILLING:; 20 ounce(s) can of crushed pineapple, drained (reserve 1 tbs of juice); 14 ounce(s) can of cream of coconut (not coconut milk!); 1 tablespoon(s) pineapple juice; 8 ounce(s) cream cheese, softened; 1 cup(s) powdered sugar; 1 teaspoon(s) vanilla extract; 8 ounce(s) french vanilla cool whip (or regular cool whip); 1 1/2 cup(s) walnuts, chopped and divided

39 Pinches 2 Photos

Sena Wilson

Lake Jackson, TX

Updated on Apr 13, 2017

The day I created this I was really hungry for an ice cream pie with crunch! However, I wasn't in the "fast lane" mood for grocery shopping, or hours of prepping and baking. Sweet and simple was all that was needed! This recipe follows that code: Fast, easy, and full of chilled sweetness, density and rich flavors. On a lazy day, it was close as I could get to crunchy ice cream pie without the ice cream. The cookie layer gives the pie a real boost in taste and texture. Busy moms and kids will love this pie

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Delightful chilled pie with crushed pineapple, cream of coconut, cream cheese, cool whip and walnuts; crust is a chocolate graham with layered oreo cookie crumb mix on crust. Fast and easy to prepare.

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 12 - 14

Ingredients

CRUST
18 - 20 - oreo cookies, crushed plus extra for topping
3 tablespoons butter, melted
2 - 3 teaspoons milk
FILLING:
20 ounces can of crushed pineapple, drained (reserve 1 tbs of juice)
14 ounces can of cream of coconut (not coconut milk!)
1 tablespoon pineapple juice
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces french vanilla cool whip (or regular cool whip)
1 1/2 cups walnuts, chopped and divided

How To Make easy blender tropical pie

Step 1

Crush cookies in blender and transfer to a bowl; add melted butter, milk as needed and blend into crumbs. Pat portions of the cookie mixture to cover (layer) the bottom of 9" pie plate or a removeable bottom cake pan. (Reserve remainder of crumbs for the top of pie.) Store crust in refrigerator to chill while preparing filling.

Step 2

In a blender, whip together cream cheese, powdered sugar, 1 tbs. pineapple juice, and vanilla until well blended. Add drained pineapple and cream of coconut; blend ingredients until mixed and fairly smooth. Transfer filling to a bowl and fold in cool whip. Stir in 1/2 cup of nuts.
Step 3

Pour filling into crust. Sprinkle tops of filling with remaining nuts and cookie crumbs. Chill at least 4 hours in freezer or over night. Let stand at room temperature 5 minutes before slicing. Serve and enjoy!
Step 4

Note: Prepare pie crust first so it is chilled before adding filling.
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