Tropical Whip Pie
Ingredients
8 ounces cream cheese, softened1/2 cup Splenda
8-ounce can of crushed pineapple, un drained
1 cup grated coconut or more
1 cup chopped pecans or more
3-4 bananas
8-ounce carton of whipped topping, thawed
1 9x13 cake pan filled with homemade graham cracker crust
Instructions
Cream 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.