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{No-Bake} Tropical Cream Pie
Prep Time
20 mins
Servings: 8 -9 large slices
  • 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
  • 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
  • 1/2 cup toasted coconut optional
  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.