Pineapple Coconut Pie
Source of Recipe
Adapted from Jell-O, Fun & Fabulous Recipes
8 servings
Crust:
1 1/2 c low-fat graham cracker crumbs
1/4 c reduced fat margarine -- melted
3 tbsps granulated sugar
Filling:
3 ozs pineapple gelatin powder
2/3 c boiling water
1 tsp rum extract
1/2 c cold water
ice cubes
8 ozs Cool Whip(r) Free -- thawed
8 ozs crushed pineapple -- drained
1/4 c coconut
To prepare crust: Combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" springform pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling.
To prepare filling: Completely dissolve gelatin powder in boiling water. Stir in rum extract. Combine cold water and ice cubes to make 1 1/4 cups. Add gelatin, stirring until slightly thickened. Remove any unmelted ice cubes. Fold in whipped topping, pineapple, and coconut. Blend until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.
194 Calories; 5g Fat (25% calories from fat); 2g Protein; 36g Carbohydrate; 0mg Cholesterol; 160mg Sodium
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