Elements
2 cups graham crackers, crushed
2 tablespoons butter, melted
16 ounces cream cheese, softened
½ cup coconut, grated
1 cup coconut cream
1 teaspoon of rum extract
1 can crushed pineapple
½ cup maraschino cherries, chopped
½ cup pecans, chopped
8 ounces whipped topping, thawed
Directions
Preheat the oven to 350*
Unfold the coconut evenly on a baking sheet and toast for five minutes, till golden brown
Take away and put aside
In a medium bowl, mix crushed graham crackers and melted butter
Press into the underside of a 9 inch pie plate
In a big mixing bowl, mix softened cream cheese and coconut cream till fluffy
Stir in rum extract Stir in whipped topping, pineapple cherries and walnuts
Unfold combination into pie crust and prime with toasted coconut.
Refrigerate for a number of hours earlier than slicing and serving
Take pleasure in!
Vitamin Info:
YIELD: 12 SERVING: 1
Quantity per serving:CALORIES: 434 | TOTAL FAT: 34g | SATURATED FATS: 21g | TRANS FAT: 0g | UNSATURATED FATS: 11 g | CHOLESTEROL: 66mg | SODIUM: 239mg | CARBOHYDRATES: 29g | FIBER: 2g | SUGAR: 18g | PROTEIN: 5g
