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

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Ingredients

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Directions

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

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  • 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.

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  • 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; 9 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 24 mg cholesterol; 190 mg sodium. 177 mg potassium; 47 g carbohydrates; 2 g fiber; 28 g sugar; 4 g protein; 292 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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