✅ Ingredients
Crust
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tbsp sugar
Filling
1 package (3.4 oz) coconut cream instant pudding mix
1 ½ cups cold milk
1 cup crushed pineapple (drained well)
1 cup shredded sweetened coconut
1 cup whipped topping (Cool Whip) or homemade whipped cream
2 tbsp rum (optional, for true piña colada flavor)
Topping
Extra whipped cream
Toasted coconut flakes
Maraschino cherries (optional)
👩🍳 Instructions
Make the crust
Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into a 9-inch pie dish.
Chill for 30 minutes (or bake at 350°F / 175°C for 8 minutes for a firmer crust).
Prepare the filling
Whisk pudding mix + cold milk until thick (about 2 minutes).
Fold in:
drained crushed pineapple
shredded coconut
rum (if using)
Add whipped topping
Gently fold in whipped topping until fluffy and smooth.
Assemble
Spoon filling into chilled crust.
Smooth the top.
Chill
Refrigerate at least 4 hours (overnight is best!).
Decorate & Serve
Top with whipped cream, toasted coconut, and cherries 🍒
⭐ Extra Tips
Want it more tropical? Add diced mango or banana slices.
For a frozen version: freeze 2–3 hours for ice-cream pie vibes.