Pin~a colada meets berries in a recipe from reader Linda Pint of New Prague, Minnesota.




  • In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.

  • In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and the water. Cook and stir over medium heat till thickened and bubbly; remove from heat and cool.

  • Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir pineapple into warm pudding and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings.

Nutrition Facts

359 calories; 18 g total fat; 24 mg cholesterol; 190 mg sodium. 47 g carbohydrates; 4 g protein;