Tropical Fruit Pie
|All purpose flour||1 Cup (16 tbs)|
|Shortbread cookie crumbs||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs), toasted|
|Water||1 Cup (16 tbs)|
|Cream cheese||6 Ounce, softened (2 Packages Of 3 Ounce Each)|
|Lime gelatin||3 Ounce (1 Package)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
Place butter in a 10 inch glass pie plate.
Microwave 2 minutes or until melted.
Add flour, cookie crumbs, brown sugar, and coconut.
Mix until crumbly.
Microwave 3 to 5 minutes.
Stir twice during cooking.
Press mixture into bottom and sides of pie plate.
Measure water in a 2 cup glass measuring cup.
Microwave 3 minutes 30 seconds or until water comes to a boil.
Place water, cream cheese and gelatin in a blender.
Mix at medium speed until well blended.
(Use electric mixer if blender is not available.) Stir in pineapple and refrigerate until thickened.
Fold in whipped cream and 1 cup mandarin orange slices.
Spoon into pie crust.
Refrigerate until set.