YIELD: 36 servings or 6 (9-inch) pies
3 lbs. cream cheese, softened
1 qt. + ½ cup pineapple juice
1 ½ cups vanilla instant pudding
¾ cup sugar
2 Tbsps. coconut extract
1 qt. + ½ cup canned crushed pineapple, well drained
3 lbs. whipped topping, divided
6 graham cracker crusts (9-inch)
3 cups shredded coconut, toasted
1. Place cream cheese, pineapple juice, dry pudding mix, sugar and extract in 12-qt. bowl of electric mixer fitted with wire whisk attachment. Beat on low speed 2 minutes. Increase speed to medium; beat until well blended, stopping occasionally to scrape side and bottom of bowl.
2. Gently stir in pineapple and 2 ¼ qt. of the whipped topping.
3. Pour 1 qt. of the cream cheese mixture into each crust. Spread remaining 2 ¼ qt. whipped topping evenly over filling.
4. Refrigerate at least 4 hours or until set. Sprinkle each pie with ½ cup coconut just before serving.
Photo and recipe: Philadelphia Cream Cheese
