Put the Lime in the Coconut Packer Spirit Pie

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preparation Time
0 mins

cook Time
0 mins


394 per serving


  • 2 tablespoons sunflower seeds, roasted and salted
  • 1/4 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)
  • 1/2 cup pineapple juice
  • 1 lime, juice and finely grate zest
  • 2 sugar free lime gelatin
  • sturdy whipped cream* and Packers decorations
  • 4 ounces Nuefchatel cheese, *sturdy whipped cream
  • 1/4 cup powdered sugar, *sturdy whipped cream
  • 8 ounces heavy whipping cream, *sturdy whipped cream
  • yellow food coloring, *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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