Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
The first time I made these it was to take to our first Jimmy Buffett concert, and so there were a lot of firsts! I found the recipe and figured they’d be the perfect treat for everyone – and they were! Who could complain about this flavor combination? The sweet pineapple, the coconut flakes and pecans all wrapped in cream and resting in a flaky pie crust… yum!
These pied disappeared faster than you can say “fins up” and everyone was really enjoying them along with the rest of our tropical fare. I loved it so much I could actually eat it rather than a traditional birthday cake. Throw some candles in there and I’m a happy mama! If you try these for any reason, remember to make enough! Everyone is going to want a second slice.
Recipe and photo courtesy of Cooks.com
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Quick Tip: If you want to, you can toast some coconut and sprinkle it on top.