Ingredients
Crust:
1 3/4 cup finely crushed honey graham cookies
3 tablespoons sugar
7 tablespoons butter, melted
Cream Cheese Coconut layer:
1 (8 oz pkg) cream cheese
2/3 cup canned grated coconut in heavy syrup, slightly drained
3 tablespoons pina colada mix (without alcohol)
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup heavy whipping cream, whipped
1/4 teaspoon unflavored gelatin
1 1/2 tablespoon water
Strawberry jam:
2 cups chopped strawberries, hulled
1/4 cup sugar or to taste
1 1/2 tablespoon cornstarch
Squeeze of lemon (optional)
Pinch salt
Strawberry Pineapple layer:
1/2 cup water
4 tablespoons strawberry jello gelatin
1/4 cup cold pina colada mix (without alcohol)
1 (8 oz. pkg) cream cheese
2/3 cup powdered sugar
3/4 cup heavy whipping cream, whipped
3/4 cup strawberry jam
1 1/2 (8 oz. can) crushed pineapple, drained
1 1/2 teaspoon rum extract
1/4 teaspoon unflavored gelatin
1 1/2 water
Topping:
Sweetened whipped cream
Pineapple slices
Strawberries
Toasted coconut
Directions
Crust:
Preheat oven to 375 degrees. Lightly spray a 9.5-inch pie plate with nonstick cooking spray. In a large bowl, combine cookie crumbs, sugar, and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 8-10 minutes or until lightly browned.
Cream Cheese Coconut layer:
In a bowl, beat cream cheese until light and fluffy. Add grated coconut; beat until combined. Add pina colada, vanilla, and coconut extract. Beat until combined. Fold in whipped cream. Sprinkle gelatin over water in a small bowl. Let sit 2-3 minutes; microwave for several seconds until completely dissolved. Fold into coconut mixture. Spread onto bottom of crust. Refrigerate until set.
Strawberry jam:
In a medium saucepan, add strawberries, sugar, cornstarch and salt. Slowly bring to a boil; stirring often. Cook until thickened. Remove from heat; let cool completely.
Strawberry Pineapple layer:
In a small saucepan, boil water. Sprinkle gelatin; stir until completed dissolved. Stir in cold pina colada mix. Set aside; let cool.
In a large bowl, beat cream cheese and powdered sugar until light and creamy. Add strawberry gelatin mixture; beat until combined. Fold in whipped cream, strawberry jam, pineapple, and rum extract. Sprinkle gelatin over water; let sit 2-3 minutes. Microwave until dissolved. Fold into strawberry filling. Refrigerate until firm enough to mound. Carefully spread over coconut cream layer. Refrigerate 4-5 hours or until firm.
Topping:
Pipe whipped cream over top of pie. Decorate with pineapple, strawberries, and coconut.