This fall I had made some pina colada bread that turned very very crumbly and was almost impossible to eat in slices, although it was very tasty. Once I realized that we couldn't eat it, I took the bread and crumbled it on a baking sheet and baked at 200 degrees until it was dried out. I used 1/2 of it for a crust for a pineapple cheesecake that day and put the other half into the fridge and have been looking for a reason to use it. This afternoon I pulled it out and in the pantry found a box of coconut cream pudding, a half bag of pineapple in the freezer along with some cool whip and some cream cheese from the fridge. Here's the recipe I made up for the pina colada pie ....
Crust:
2 1/2 C (approximately) of bread crumbs
3 T margarine
Melt the margarine and mix with the bread crumbs. Spread into an 8-inch round pan and bake for 10 minutes at 350 degrees. Cool.
You could use a graham cracker crust or any kind of cookie crumb crust here too.
Middle Layer
Coconut cream pudding - cook and serve
Mix pudding as directed and cool
Top Layer
4 oz. cream cheese (softened)
4 oz. cool whip
10 to 20 chunks of pineapple
1/2 C powdered sugar
Put the pineapple in a food processor and chop. Beat pineapple, cream cheese and powdered sugar until well blended. Fold in the cool whip.
Spread the pudding onto the cooled crust and cool for about an hour and then put the cream cheese/pineapple layer on top.
Reviews from our house:
Mark thought it was good and had his piece and 1/2 of Caleb's. He said for a guy that doesn't like for pineapple to be the dominate taste he liked this dessert very much.
Caleb said it was good but didn't eat very much
I thought that the top layer overwhelmed the pudding layer so next time I would probably use a large box of pudding (I used the small size) and only add 1/8 to 1/4 C of powdered sugar to the top layer. I think that the cool whip and pineapple would give it enough flavor without the additional sugar. However, it was fun to eat something so tropical on such an icy night!
