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Creamy Pina Colada Pie


  • 2 8- inch graham cracker crust pie shells
  • 1 3 oz. package pina colada jello
  • 3/4 cup boiling water
  • 1/2 cup cold water + enough ice to make 1 1/4 cup
  • 1 8 oz. package whipped topping + additional for topping
  • 1 cup pineapple tidbits drained and patted dry + additional for topping
  • 1/2 cup shredded coconut


  • Dissolve the jello in the boiling water. Add ice to cold water to make 1 1/4 cup. Stir the cold water mixture into the jello. Stir until slightly thickened and then remove the ice that hasn't melted.
  • Whisk in the whipped topping until thoroughly combined. Fold in the pineapple tidbits and shredded coconut. Divide between pie shells. Refrigerate for several hours until set. Top with additional pineapple tidbits and whipped topping before serving.