The first step is optional, but it makes a crisp crust. Preheat oven to 350 degrees. Brush the graham cracker crust with the egg white and bake for 5 minutes. Let the crust cool while making the filling.
Cream together the softened cream cheese and the sugar with a mixer, running the mixer on high speed for 3-4 minutes.
Add the pineapple, coconut, and pecans to the cream cheese mixture and stir to mix.
Fold in half of the container of Cool Whip and stir to mix.
Pour the filling into the crust. Cover and chill for serveral hours before serving.
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|Serving Size: 1 Serving (598g)|
|Recipe Makes: 8|
|Calories from Fat: 1568 (80%)|
|Amt Per Serving||% DV|
|Total Fat 174.2g||232 %|
|Saturated Fat 92.5g||462 %|
|Monounsaturated Fat 48.7g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 499mg||154 %|
|Sodium 1560.5mg||54 %|
|Potassium 784.9mg||21 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 75.6g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1959
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