✅ Ingredients
Crust
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tbsp sugar
Filling
1 package (3.4 oz) coconut cream instant pudding mix
1 ½ cups cold milk
1 cup crushed pineapple (drained well)
1 cup shredded sweetened coconut
1 cup whipped topping (Cool Whip) or homemade whipped cream
2 tbsp rum (optional, for true piña colada flavor)
Topping
Extra whipped cream
Toasted coconut flakes
Maraschino cherries (optional)
👩🍳 Instructions
- Make the crust
Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into a 9-inch pie dish.
Chill for 30 minutes (or bake at 350°F / 175°C for 8 minutes for a firmer crust). - Prepare the filling
Whisk pudding mix + cold milk until thick (about 2 minutes).
Fold in:
drained crushed pineapple
shredded coconut
rum (if using) - Add whipped topping
Gently fold in whipped topping until fluffy and smooth. - Assemble
Spoon filling into chilled crust.
Smooth the top. - Chill
Refrigerate at least 4 hours (overnight is best!). - Decorate & Serve
Top with whipped cream, toasted coconut, and cherries 🍒
⭐ Extra Tips
Want it more tropical? Add diced mango or banana slices.
For a frozen version: freeze 2–3 hours for ice-cream pie vibes.