Frozen Pina Colada Pie
Yield: 64 servings or 8 (9-inch) pies, 8 servings each
Ingredients   Weights   Measures
 PHILADELPHIA Original Cream Cheese Spread, Soft    4 lb.    2 qt.
 pineapple juice    3 lb.    1-1/2 qt.
 canned crushed pineapple, well drained    6 oz.    1 cup
 sugar    8 oz.    1 cup
 flaked coconut    1-1/2 oz.    3 Tbsp.
 prepared DREAM WHIP Whipped Topping    1 lb. + 8 oz.    3 qt.
 HONEY MAID Graham Cracker Crusts (9 inch)    3 lb.    8 each
PLACE cream cheese, pineapple juice, crushed pineapple, sugar and extract in 12-qt. bowl of electric mixer fitted with wire whisk attachment. Beat on low speed 1 to 2 min. or until well blended, stopping frequently to scrape side of bowl. Fold in whipped topping.
POUR 3 cups of the cream cheese mixture into each crust.
FREEZE at least 3 hours or until firm. Remove from freezer about 30 min. before serving to soften slightly. Store leftover pie in freezer.
Jazz It Up
Top each pie with additional 1 cup prepared whipped topping, piped through a pastry tube, and 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut just before serving. Garnish with small fresh pineapple wedges, if desired.
K:44287v01