6 fluid ounces vanilla rum flavored whiskey
1/2 cup light rum flavored vodka
1/2 cup orange juice
4 tablespoons milk
1 (8 ounce) can coconut
4 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) can frozen orange juice concentrate
1 (8 ounce) can crushed pineapple, drained
1 (6 ounce) can sliced pineapple with juice
1 (4 ounce) can sliced cherries, drained
1 (4 ounce) can crushed pineapple
1 (64 fluid ounce) can coffee flavored liqueur
1 (4 ounce) can sliced pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can cream cheese, shredded
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
In a blender, combine whiskey, vodka, orange juice, milk, coconut, oil, whipping cream, orange juice concentrate, pineapple, pineapple with juice, pineapple with pineapple with pineapple with juice, cherries, crushed pineapple, crushed pineapple and fruit chunks. Blend well. Pour into pie crust. Chill for at least 1 hour.
While filling is warming, heat coulors in small saucepan to medium heat. Place pie crust over saucepan. Place over simmering water in large pitcher or blender bowl, and pour cream cheese, softened cream cheese and cream cheese sticks over mixture. Stir gently, until mixture is smooth. Beat with electric mixer or with spoon or whisk.
Fold cream cheese, cream cheese sticks, pineapple and fruit into mixture. Spread mixture over cream cheese layer.
Beat cream cheese mixture with electric mixer more gently. Fold whipped cream mixture into cream cheese cream cheese and cream cheese mixture with spoon or whisk.
Remove pie from refrigerator and cool on a wire rack.
didnt care for coconut either so gave it low as I took it out of the sugar syrup and the texture was off putting.
Always trying to find some variation within a pie. This was it. I did cut the Coconut back about 3/4 and still loved it.
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