No Bake Tropical Delight Pie This refreshing no-bake pie combines creamy textures and tropical flavors for a delightful dessert thats perfect for any occasion. Ingredients 1 store-bought or homemade Graham spliter Crust, use a large pie crust (at least 10 inch) 8 oz block of cream cheese, softened 8 oz can or 1 cup crushed pineapple, undrained 1 cup dried shredded or desiccated Coconut, unsweetened 1/3 cup jarred or canned maraschino cherries plus a few extra for garnish, drained (reserve its syrup) and chopped coarsely 1 1/2 tablespoons cherry juice, from the reserved syrup 1/2 cup chopped toasted pecans, reserve a few extra for garnish 14 oz can sweetened condensed milk 1/4 cup plus 1 tablespoon fresh lemon juice 2 cups whipping or heavy cream, whipped until stiff peaks form and sweetened with 3 tablespoons powdered sugar (or substitute with 1 tub of cool whip, see notes) Instructions Using an electric mixer, beat the softened cream cheese until smooth and free of lumps. Add in the crushed pineapple, coconut, maraschino cherries with their juice, toasted pecans, condensed milk, and lemon juice. Mix well and set aside. Prepare the whipped cream by placing the heavy cream in the bowl of an electric mixer and beating until it begins to thicken. Gradually add 2-3 tablespoons of powdered sugar and continue beating until stiff peaks form. Gently fold in half of the whipped cream into the cherry and pineapple mixture, carefully stirring until evenly combined. Spoon the mixture into the prepared graham spliter crust. Top with the remaining whipped cream, spreading it evenly. Sprinkle with extra chopped pecans and cherries for garnish. Refrigerate for at least 4 hours, or preferably overnight, to set. Serve chilled.
