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Hidden Pineapple Pistachio Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8
*Freezes Well





List of Ingredients



• 1 refrigerated unbaked 9-inch Pillsbury Piecrust
  
• 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
  
• 1 (4-serving) package JELL-O Sugar Free Instant Pistachio Pudding Mix
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 1/4 cups water
  
• 1/4 cup Cool Whip Lite
  






Instructions



1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Spread drained pineapple evenly into cooled piecrust. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread pudding mixture evenly over pineapple. Refrigerate at least 2 hours. Cut into 8 servings.
   






Final Comments



Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 3/4 Slider, 13 Optional Calories
**********************************************************
163 Calories, 7gm Fat, 3gm Protein,
22gm Carbohydrate, 331mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 51."