Follow this simple NO Bake recipe to make a great summer treat.
I can (20 0z.) crushed pineapple in juice, drained very well
1 can sweetened condensed milk
1/4 cup lemon juice
8 oz container frozen whipped topping, thawed
1 cup sweetened shredded coconut flakes
1/2 cup pecans, choppped plus more for garnish
9 oz 2 extra helping graham cracker crust
8 oz whipped topping for garnish (optional)
maraschino cherries for garnish (optional)
Drain the pineapple in a fine mesh strainer before beginning, pushing as much juice from the pineapple pieces as possible with the back or a spoon. Set aside.
In a large bowl with a hanhd-held mixer or a whichk beat the sweetened condensed milk with the lemon juice until slightly thickened.
Fold the thawed whipped topping into the sweetened condensed milk and lemon juice until completely combined.
Add the crushed pineapple, shredded coconut and pecans to the bowl. Fold the ingredients together with a large spoon or spatula.
Once all of the ingredients are combined well pour the pie filling into the graham cracker crust. Smooth the top and cover the pice with the plastic pie crust lid.
Place in the freezer and freeze over night.
About an hour before serving spread the second container of whipped topping over the top of the pie. Garnish with maraschino cherries and chopped nuts if desired.
Alternately to make Hawaiian Million Dollar Pie add 1/2 cup of maraschino cherries to the pie filling ingredients.
Makes 10 servings.