Pineapple Coconut Pie
Adapted from
Jello, Fun & Fabulous Recipes
8 servings
| Crust: | 1 tsp rum extract | ||
| 1 1/2 c low-fat graham cracker crumbs | 1/2 c water, cold | ||
| 1/4 c light margarine, softened | ice cubes | ||
| 3 tbsps granulated sugar | 8 ozs Cool Whip Free, thawed | ||
| Filling: | 8 ozs crushed pineapple, drained | ||
| 3 ozs pineapple gelatin powder | 1/4 c coconut | ||
| 2/3 c water, boiling |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" springform pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling.ng. 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 two hours. Garnish with pineapple chunks and additional coconut.
| Calories | 211 | %CFF | 21 % | |
| Total Fat | 5 g | Saturated Fat | 1 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 34 g | Sodium | 201 mg | |
| Sugars | 20 g | Fiber | 0.4 g | |
|
4.6 WW Points | ||||
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