Tropical Whip Pie
Ingredients8 ounces cream cheese, softened
1/2 cup Splenda
8-ounce can of crushed pineapple, un drained
1 cup grated coconut or more
1 cup chopped pecans or more
8-ounce carton of whipped topping, thawed
1 9x13 cake pan filled with homemade graham cracker crust
InstructionsCream together the softened cream cheese and the splenda with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.
Add crushed pineapple, coconut and pecans, and mix well.
Carefully fold in cool whip.
Slice bananas over crust.
Pour filling over bananas and chill for at least 3 hours.
This recipe made 1 9x14 cake pan full. Could possibly make 2 pie pan full. Just adjust ingredients as necessary.
Use additional tub of cool whip for extra layer on top of dessert.
opt- Mari chino cherries on top with drizzles of chocolate syrup.