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Aloha Chocolate Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8
*Freezes Well





List of Ingredients



• 1 (4-serving) package JELL-O Sugar Free Chocolate Instant Pudding Mix
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 2 cups (two 8-ounce cans) pineapple tidbits, packed in fruit juice, undrained and 1/2 cup juice reserved
  
• 1/2 cup Cool Whip Lite
  
• 1 teaspoon coconut extract
  
• 1 (6-ounce) Keebler Graham Cracker Piecrust
  
• 2 tablespoons flaked coconut
  






Instructions



1. In a medium bowl, combine dry pudding mix and dry milk powder. Add undrained pineapple and water. Mix well using a wire whisk. Stir in Cool Whip Lite and coconut extract. Spread pudding mixture evenly into piecrust. Evenly sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings.
   






Final Comments


HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.


Each serving equals:
HE: 1/2 Fruit, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 15 Optional Calories
**********************************************************
219 Calories, 7gm Fat, 4gm Protein,
35gm Carbohydrate, 341mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Fruit, 1 Starch, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 44."