Pina Colada Macadamia Pies

• 35 vanilla wafers
• 1/2 cup macadamia nuts, toasted
• 1/2 cup sweetened shredded coconut
• 1/4 cup butter, melted
• 2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1/2 cup unsweetened pineapple juice
• 1 can (15 ounces) cream of coconut
• 3/4 cup (6 ounces) pina colada yogurt
• 3/4 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/3 cup macadamia nuts, toasted
• Fresh pineapple wedges

1. Place wafers and macadamia nuts in a food processor. Cover and pulse until fine crumbs form. Add coconut and butter; cover and pulse until blended. Press onto the bottom and up the sides of five greased 5-in. pie pans. Refrigerate for 30 minutes.
2. Transfer pie pans to a
3. . Bake at 350u0b0 for 10-12 minutes or until lightly browned. Cool on a wire rack.
4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add pineapple juice. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
5. In a large bowl, stir cream of coconut until blended. Stir in yogurt. Add gelatin mixture and pour into crusts. Refrigerate for 8 hours or overnight.
6. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over filling. Sprinkle with nuts and garnish with pineapple.

vanilla wafers, nuts, coconut, butter, unflavored gelatin, cold water, pineapple juice, cream of coconut, colada yogurt, heavy whipping cream, sugar, nuts, pineapple

Taken from www.tasteofhome.com/recipes/pina-colada-macadamia-pies/ (may not work)