Royal® Pina Colada Pie
Ingredients
Measure
Directions
Crust:  

Prepare Graham Cracker Crust:

  1. Preheat oven to 325 degrees F.
  2. Blend graham cracker crumbs, coconut and butter.
  3. Measure 14 1/2 oz. portions of graham cracker mixture into each of 3, 12x10x2 inch half steamable pans. Press down firmly, covering the bottom of each pan.
  4. Bake for 12 minutes; cool completely.

Prepare Filling:

  1. Pour cold milk and sour cream into mixer bowl.
  2. Add pudding and pie filling. Mix on medium speed 15 seconds.
  3. Scrape down sides and bottom of mixer bowl. Mix on medium speed 2 additional minutes.
  4. Fold in pineapple and marshmallows.
  5. Pour 3 pounds of filling into each crust-lined pan.
  6. Garnish each pan with 2 cups prepared whipped topping as desired.
  7. Chill until firm, at least 1 hour
  8. Cut each pan 4x4 for 16, 3x2 inch squares per pan.

 
graham cracker crumbs
11 oz.
shredded coconut
22 oz.
butter, melted
10 oz.
Filling:  
cold milk
1 qt. 2 3/4 cups
Royal Instant Vanilla Pudding and Pie Filling
1-1 lb. 12 oz. pkg.
16 oz. cans crushed pineapple
2
miniature marshmallows
4 cups
prepared whipped topping
6 cups, divided

 

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