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Pina Colada Mini Pies

Sat, 06/12/2010 - 16:47 — Sarah

Summary

Yield
Prep Time30 minutes
Recipe TypesDesserts

Description

Coconut cheesecake pies

Ingredients

  • 2⁄3 c dry milk
  • 1 6 pack mini graham cracker crusts
  • 1⁄4 c finely chopped candied pecans
  • 1⁄4 c sweetened flaked coconut
  • 1 T rum (if desired)
  • 1 3⁄4 c cold water
  • 1 ct 3.4 ounce instant cheesecake pudding mix

Instructions

At home:
Pack the pudding mix and milk in a quart freezer bag. Mark "Add 1 3/4 cups water" on the bag. Pack individually the pecans and coconut in snack size bags. Keep the mini pie crusts in their packaging to protect them. If taking rum pick up a 1-ounce bottle from the liquor store.

In camp:
Add 1 3/4 cups very cold water to the pudding mix. Seal the bag tightly and shake for a couple minutes. This is a great thing for little ones to help with! Stash the bag of pudding in a cold creek or snow bank to chill 15 to 30 minutes (go eat dinner!).
Cut off a corner of the bag and pipe the pudding into the 6 mini crusts. Sprinkle the nuts in the center and the coconut around the outside.

Serves 2 to 6, depending on appetite.

Notes

This recipe was featured in our column on Trail Eats in the May/June 2010 issue of Washington Trails Magazine.
http://www.wta.org/trail-news/magazine/archives

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