Tropical Pie

1. 1

   Spoon pineapple evenly into each Coconut Crust, adding about 1 cup of the pineapple to each crust.

2. 2

   Cover each with about 2 cups of the pudding.

3. 3

   Refrigerate 1 hour.

4. 4

   Place whipped topping mix, water and lime juice in large bowl of electric mixer fitted with wire whip attachment.

5. 5

   Beat on high speed until stiff peaks form.

6. 6

   Fold in lime zest.

7. 7

   Spread 2 cups of the whipped topping mixture over pudding layer in each pie; sprinkle evenly with coconut.

8. 8

   Garnish with remaining whipped topping mixture.

9. 9

   Refrigerate 30 minutes or until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.