Tropical Pie

• 1-1/4 qt. Canned pineapple tidbits in juice, well drained
• 2-1/2 qt. Prepared JELL-O Vanilla Pudding & Pie Filling
• 1-1/2 cups DREAM WHIP Whipped Topping Mix
• 1 qt. Cold water
• 2-1/2 cups freshly squeezed lime juice
• 1/4 cup Grated lime zest
• 1-1/4 qt. BAKER'S ANGEL FLAKE Coconut, toasted

1. Spoon pineapple evenly into each Coconut Crust, adding about 1 cup of the pineapple to each crust.
2. Cover each with about 2 cups of the pudding.
3. Refrigerate 1 hour.
4. Place whipped topping mix, water and lime juice in large bowl of electric mixer fitted with wire whip attachment.
5. Beat on high speed until stiff peaks form.
6. Fold in lime zest.
7. Spread 2 cups of the whipped topping mixture over pudding layer in each pie; sprinkle evenly with coconut.
8. Garnish with remaining whipped topping mixture.
9. Refrigerate 30 minutes or until chilled.

pineapple, pie filling, mix, water, freshly squeezed lime juice, lime zest, s angel

Taken from www.kraftrecipes.com/recipes/-2676.aspx (may not work)