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NB: HAWAIIAN STRAWBERRY PIE

Source of Recipe

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HAWAIIAN STRAWBERRY PIE

Best of Healthy Exchanges Food Newsletter Cookbook
Serves 8
Plan ahead...needs to refrigerate 2 hours.

1 (6 oz) Keebler graham cracker pie crust
2 cups sliced fresh strawberries
1 (4 serving) package JELL-O sugar-free strawberry gelatin
1 (4 serving) package JELL-O vanilla cook and serve pudding mix
1 cup canned crushed pineapple, packed in its own juice
Water
1 teaspoon coconut extract
1 cup Cool Whip Lite
2 tablespoons flaked coconut

Place sliced strawberries in pie crust.

In a medium saucepan, combine dry gelatin and dry pudding mix. Add enough water to reserved pineapple juice to make 1-1/2 cups liquid. Add to dry pudding mixture. cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Pour hot mixture over strawberries. Refrigerate 2 hours.

In a small bowl, combine drained pineapple, coconut extract and Cool Whip Lite. Mix gently to combine. Spread mixture evenly over set strawberry filling. Sprinkle flaked coconut evenly over top.

Refrigerate at least 30 minutes. cut into 8 pieces.

Each serving equals: 187 Calories, 7 gm Fat, 2 gm Protein, 29 gm Carbohydrate, 251 mg Sodium, 2 gm Fiber