Tropical flavors like pineapple and coconut are what give this luscious dessert dip its name. Break out the cream cheese and prepare to wow the crowd.
What You Need
Original recipe yields 32 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 can (8 oz.) crushed pineapple, drained
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. powdered sugar
1 Tbsp. lime zest
2 tsp. rum
1/2 cup chopped PLANTERS Macadamias
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
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Please use alcohol responsibly.
Let's Make It
Beat 4 oz. cream cheese, pineapple and 1 cup COOL WHIP with whisk until well blended; spread onto bottom of pie plate. Mix remaining cream cheese, powdered sugar and lime zest; spread over pineapple layer.
Mix remaining COOL WHIP and rum; spread over lime layer. Refrigerate at least 1 hour before serving.
Top with nuts, coconut, kiwi and mint. Serve with NILLA Wafers.
Substitute 1 tsp. rum extract for the rum.
Refrigerate up to 2 hours before serving. Top with nuts, coconut, kiwi and mint just before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
4 cups or 32 servings, 2 Tbsp. each
* 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.