{No-Bake} Tropical Cream Pie

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{No-Bake} Tropical Cream Pie: This easy no-bake pie tastes like a tropical island dream! Cream cheese, whipped cream, pineapple, Kool-Aid Easy Mix, and coconut make up this to-die for filling!

Hello, gorgeous. Doesn’t this baby pink tropical dream just scream spring to you? Or maybe summer since it’s a no-bake pie? Either way, today I’m bringing to you an easy, delicious no-bake dessert that’s made with simple, everyday ingredients, including Kool-Aid Easy Mix and other Kraft ingredients.

I don’t know about you, but I can’t believe we’re halfway through April already. Since California is pretty seasonly challenged, we’ve pretty much experienced more weather changes in the past couple of months than we did all last year. However, for once, California has had April right (apart from the whole April showers thing, but what else is new #toosoonfordroughthumor?). The weather has been breezy, sunny, and hitting a high of 75.

Even though Thanksgiving and Christmas are traditionally thought of as pie time (pumpkin and apple for the win), to me, there’s no better time for a slice of the good stuff than during the spring and summer months. It just seems all-American or something, you know?

So, this pie. This pie is ridiculously creamy thanks to the combination of cream cheese and homemade whipped cream (although Cool Whip would work here as well). It’s kind of like a no-bake cheesecake, but more mousse-like.

It’s like eating a cloud.

Thanks to the addition of Tropical Punch flavored Kool-Aid Easy Mix, it’s like eating a tropical cloud.

This tropical cloud is one of the easiest pies to make (thanks to the ease and convenience of Kool-Aid Easy Mix), yet it is packed with a ton of flavor that both kids and adults will like (it’s gotten the stamp of approval from both!).

Here’s where we’ll break it down:

Step 1: Prepare the graham cracker crust, which is 3 ingredients: butter, sugar, and crushed graham crackers. Press into the bottom of a 9″ pie plate.

Step 2a: If making homemade whipped cream (instead of using Cool Whip), beat heavy cream with almond extract and powdered sugar until it forms stiff peaks.

Step 2b: In a separate bowl, beat cream cheese and powdered sugar together. Add in crushed pineapple and coconut.

Step 3: Just add water to the Kool-Aid Easy Mix, and mix it with the cream cheese batter. Stir until well combined. Fold in half of the whipped cream mix gently.

Step 4: Pour pie filling into the crust. Top with remaining whipped cream (I piped it onto the pie with a star tip, but you could just spread it over the pie as well). And, if desired, top with toasted coconut. Refrigerate at least 4-6 hours before serving.

Can you tell how creamy this is?!

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{No-Bake} Tropical Cream Pie

Prep Time

20 mins

 

Servings: 8 -9 large slices

Ingredients

Crust

• 2 cups crushed graham crackers
• 1/2 cup butter melted
• 4 Tbsp sugar

Whipped Cream

• 1 cup heavy whipping cream
• 2 Tbsp powdered sugar
• 1/2 tsp almond extract

Filling

• 16 oz cream cheese softened
• 1 cup powdered sugar
• 1 8 oz can crushed pineapple drained
• 1/2 cup coconut
• 2 Tbsp Tropical Punch Kool-Aid Easy Mix
• 2 Tbsp water

Topping

• 1/2 cup toasted coconut optional

Instructions

1. Mix together crushed graham crackers, melted butter, and sugar. Once combined, press the mixture into the a 9" pie plate. Set aside.
2. With a mixer, beat heavy whipping cream with powdered sugar and almond extract until the mixture forms stiff peaks, about 3-4 minutes. Set aside.
3. In a separate bowl, beat with a mixer cream cheese and powdered sugar until well combined. Add in crushed pineapple and coconut and mix.
4. Mix water with Kool-Aid Easy Mix, and add to the cream cheese mix. Beat until combined.
5. Fold 1/2 of the whipped cream into the cream cheese batter gently. Once combined, pour the filling over the graham cracker crust.
6. Spread (or pipe) remaining whipped cream over the top of the pie and top with toasted coconut if desired!
7. Refrigerate 4-6 hours, or until pie filling has firmed up a bit*. Leftovers must be stored in the fridge.
8. Enjoy!

Recipe Notes

*The pie filling is made to be creamy, but refrigerating it will thicken it a bit.