Ingredients
42NILLA wafers
3tbspbutter or margarine
1pkgPhiladelphia® cream cheese
¼cupsugar
2cupcool whip® whipped topping
1candole® pineapple,crushed
¾cupboiling water
1pkgJell-O® strawberry flavor gelatin
1cupice cubes
2cupstrawberries,sliced
1square baker’s® semi-sweet chocolate
2tbspbaker’s® angel flake coconut
Preparation
Crush 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup Cool Whip® and pineapple; spread over crust.
Add boiling water to gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Stir in ice until melted. Add strawberries; stir.
Refrigerate 5 minutes or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining Cool Whip®.
For a special garnish, melt 1 square Baker’s® Semi-Sweet Chocolate as directed on package; drizzle over chilled pie. Or garnish pie with 2 tablespoons toasted Baker’s® Angel Flake Coconut just before serving.
