Serves: 8
Total Calories: 479
In a blender container, sprinkle gelatine over water let stand 1 minute. Add hot cream, cover, and blend at low speed until gelatine is dissolved, about 2 minutes. Add cream cheese, piña colada mix, powdered sugar, and rum extract. Cover and blend until thoroughly blended. Chill blender container 1 hour or until mixture is slightly thickened.
Stir in coconut. Pour into crust. Chill 3 hours or until firm.
Garnish with whipped cream and maraschino cherries if desired.
This Piña Colada Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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