Ah, there’s nothing quite like the tropical flavors! I made a tiramisu with pineapple, mango, ginger, and macadamia nuts using the coconut bunny cake that was left over. My cake was white, but leftover yellow cake might also be suitable. You can use sliced almonds in place of macadamia nuts.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 cup milk
- 1 (3.4 ounce) package instant lemon pudding mix
- ½ cup lemon pie filling
- 2 ¼ cups frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place pie crust into a 9-inch pie pan.
- Bake in the preheated oven until lightly browned, 9 to 11 minutes. Remove from the oven and let cool.
- While crust cools, beat cream cheese in a medium bowl with an electric mixer until creamy, about 30 seconds. Gradually beat in milk until well blended. Add pudding mix and beat for 30 seconds. Beat in lemon pie filling on low speed until blended. Fold in whipped topping. Spoon mixture into the cooled pie crust.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 396 mg |
| Sugars | 16 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
this pie was super easy to make, and delicious! the consistency was still a bit gritty from the pudding mix, but the flavor was really good.