This pie is impressive-looking and yummy, and can be made with no-fat cream cheese instead of full fat. I guess you could use Cool Whip instead of whipping cream, but I think the taste would be compromised.
18-ounce package cream cheese, softened
1/2 cup sugar, plus 3 tablespoons
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 cup chopped pecans, lightly toasted
1 cup sweetened flaked coconut
1 cup diced fresh strawberries, plus whole ones for garnish
1 cup diced fresh pineapple or canned pineapple chunks, well drained and diced (do not use crushed pineapple)
1 cup heavy cream
1/2 teaspoon vanilla extract
19-inch prepared graham-cracker crust.
1. Beat the cream cheese, 1/2 cup sugar, zest and lemon juice in a large bowl with the mixer at high speed until smooth. Fold in the pecans, coconut, strawberries and pineapple.
2. Beat the heavy cream, 3 tablespoons sugar and vanilla in a chilled bowl until stiff; fold half the mixture into the cream-cheese mixture. Pour into crust; spread rest of whipped cream on top. Garnish with whole berries. Refrigerate at least 4 hours or overnight.
Yield: 6 servings.