Tropical Dream Pie Recipes

DREAM PIE

Steps:

• Beat whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed 6 min. or until soft peaks form.
• Add remaining milk and dry pudding mixes; beat on low speed until blended. Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl. Spoon into crust.
• Refrigerate 4 hours or until firm.

ORANGE DREAM PIE

Steps:

• In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in orange juice. In a bowl, beat the cream cheese, confectioners' sugar, vanilla and orange mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle white chocolate onto dessert plates; top with a piece of pie. Refrigerate leftovers.

TROPICAL COCONUT PIE

Steps:

• In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

DREAM WHIP PIE

Steps:

• Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
• Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Spoon into pie shell.
• Refrigerate at least 4 hours.
• Garnish as desired.
• Store leftover pie in refrigerator.

TROPICAL CREAM PIE

Steps:

• The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
• Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
• Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
• Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
• Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
• Fold in the drained pineapple, bananas and toasted coconut.
• Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.