Lemon Pineapple Pie

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
1/4 cup margarine, melted
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
2 cups water, divided
1 package (.3 ounce) sugar-free lemon gelatin
1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Sliced lemon, strawberries and fresh mint, optional

In a small bowl, combine graham cracker crumbs and margarine; press
onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake
at 350° for 8-10 minutes or lightly browned; cool on a wire rack.

Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups
water; bring to a boil. Cook and stir for 2 minutes or until
thickened; cool.

In another large saucepan, bring remaining water to a boil. Add
gelatin powder; stir to dissolve. Stir into pudding mixture.

Stir into pudding mixture. Add pineapple; cool completely.

Fold in whipped topping; pour into crust. Refrigerate for 2 hours
before serving. Garnish with lemon, strawberries and mint if desired.

Yield: 8 servings.
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