Name: No Bake Tropical Delight Pie
Prep time: 30 min
Total time: 30 min
Ingredients: 1 large (at least 10-inch) Graham spliter Crust, store-bought or homemade; 8 oz block of cream cheese, softened; 8 oz can or 1 cup crushed pineapple, undrained; 1 cup dried shredded or desiccated coconut, unsweetened; 1/3 cup jarred or canned maraschino cherries, plus extra for garnish, drained and coarsely chopped (reserve syrup); 1 1/2 tablespoons cherry juice, from reserved syrup; 1/2 cup chopped toasted pecans, plus extra for garnish; 14 oz can sweetened condensed milk; 1/4 cup plus 1 tablespoon fresh lemon juice; 2 cups whipping or heavy cream, whipped until stiff peaks form and sweetened with 3 tablespoons powdered sugar (or substitute with 1 tub of Cool Whip)

Description

The No Bake Tropical Delight Pie is an exquisite dessert that marries the richness of cream cheese with the refreshing zests of pineapple and lemon, the tropical flavor of coconut, and the sweet charm of maraschino cherries. This pie, requiring no baking, is perfect for gatherings and celebrations, or simply as a decadent treat to enjoy any day of the week.

Ingredients

Scale

1 large (at least 10-inch) Graham spliter Crust, store-bought or homemade
8 oz block of cream cheese, softened
8 oz can or 1 cup crushed pineapple, undrained
1 cup dried shredded or desiccated coconut, unsweetened
1/3 cup jarred or canned maraschino cherries, plus extra for garnish, drained and coarsely chopped (reserve syrup)
1 1/2 tablespoons cherry juice, from reserved syrup
1/2 cup chopped toasted pecans, plus extra for garnish
14 oz can sweetened condensed milk
1/4 cup plus 1 tablespoon fresh lemon juice
2 cups whipping or heavy cream, whipped until stiff peaks form and sweetened with 3 tablespoons powdered sugar (or substitute with 1 tub of Cool Whip)

Instructions

Step 1: Prepare the Filling Using an electric mixer, beat the softened cream cheese until smooth and free from lumps. Incorporate the crushed pineapple, coconut, chopped maraschino cherries, cherry juice, toasted pecans, sweetened condensed milk, and lemon juice. Mix thoroughly and set aside.
Step 2: Whip the Cream Place the heavy cream in a clean bowl of an electric mixer and beat until it begins to thicken. Gradually add in 2 to 3 tablespoons of powdered sugar, continuing to beat until stiff peaks form.
Step 3: Combine and Assemble Fold half of the whipped cream gently into the cherry and pineapple mixture until combined evenly. Spoon this filling into the prepared Graham spliter crust.
Step 4: Garnish and Chill Top the pie with the remaining whipped cream, spreading evenly. Sprinkle extra chopped pecans and additional cherries for garnish. Refrigerate the pie for at least 4 hours, or preferably overnight, to set firmly.

Prep Time: 30 minutes