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A no-bake tropical dessert that combines creamy sweetness with crunchy textures. Perfect for summer gatherings or whenever you crave a quick, indulgent treat.
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) whipped topping (Cool Whip), thawed
1 can (8 oz) crushed pineapple, drained
½ cup chopped pecans
½ cup maraschino cherries, halved (plus extra for topping)
2 tablespoons lemon juice
Toppings:
Extra whipped topping (for garnish)
Maraschino cherries
Pineapple chunks or tidbits
Pecan halves or chopped pecans
Instructions:
Make the Crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Press firmly into a 9-inch pie dish.
Chill in the refrigerator while preparing the filling.
Prepare the Filling:
In a large bowl, combine sweetened condensed milk and lemon juice.
Stir in drained pineapple, chopped pecans, and cherry halves.
Fold in the whipped topping until well blended.
Assemble the Pie:
Spoon the filling into the chilled crust and smooth the top.
Decorate with extra whipped topping, pineapple chunks, whole cherries, and pecans.
Chill:
Refrigerate at least 4 hours or overnight for best results.
Serve:
Slice and enjoy this creamy, fruity, and nutty Southern classic!
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