Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.
Looking for a dessert to serve at your next party? This refreshing pie features the tropical flavors of pineapple and coconut. As a bonus, it make enough to serve 12!
How to Thaw COOL WHIP
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 1g
Total Carbohydrates 35g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.