Coconut, Pineapple Pie or Salad
Ingredients:
- graham cracker crust, store purchased or make your own - 1 - 9 inch
- sweetened flake coconut - 1 cup
- crushed pineapple, well drained - 15.25 ounce can
- maraschino, drained, chopped - 1 cup
- chopped pecans - 1/2 cup
- sweetened condensed milk - 1 can
- lemon juice - 5 T
- maraschino cherry juice - 1 T
- frozen whipped topping, thawed - 1 1/2 cups plus more for garnish
Instructions:
In a bowl, combine coconut, pineapple, cherries, pecans, condensed milk, lemon juice and maraschino cherry juice. Gently fold in whipped topping. Evenly spread in crust. Pipe whipped topping around edge of pie, garnish with a whole maraschino cherry (with stem). Place in refrigerator for 3 hours.
Omit the crust and place ingredients on a plate lined with lettuce leaves and serve as a salad.
