Put the Lime in the Coconut Packer Spirit Pie

November 21, 2013 by Kenmore


preparation time
0 mins

cook time




2 tablespoons sunflower seeds roasted and salted

0.25 cup toasted coconut and a little to sprinkle on top if desired

15 ounces fat free ricotta cheese

12 ounces dry curd cottage cheese

16 ounces fat free cream cheese

15 ounces juice packed, canned crushed pineapple well drained (reserve juice)

0.5 cup pineapple juice

1 lime juice and finely grate zest

2 sugar free lime gelatin

4 ounces Nuefchatel cheese *sturdy whipped cream

0.25 cup powdered sugar *sturdy whipped cream

8 ounces heavy whipping cream *sturdy whipped cream


Step 1:

Spray an oval pie pan with cooking spray. Mix the sunflower seeds and coconut; sprinkle it in the pan.

Step 2:

Process the 3 cheeses in a food processor.

Step 3:

Heat the pineapple and lime juice in the microwave until it is boiling.

Step 4:

Dissolve the gelatin in the juice.

Step 5:

Add the lime zest and gelatin to the cheese and process until well blended.

Step 6:

Add the pineapple and stir it with a spoon.

Step 7:

Pour the lime, pineapple, and cheese mixture into the coconut crust and cool overnight.

Step 8: (Optional)

Decorate with sturdy whipped cream and Packer decorations.


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