Pineapple Coconut Pie

Adapted from Jello, Fun & Fabulous Recipes

  • Crust:
  • 1 1/2 c low-fat graham cracker crumbs
  • 1/4 c light margarine, softened
  • 3 tbsps granulated sugar
  • Filling:
  • 3 ozs pineapple gelatin powder
  • 2/3 c water, boiling
  • 1 tsp rum extract
  • 1/2 c water, cold
  • ice cubes
  • 8 ozs Cool Whip 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 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.
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Posted: 8/25/1997
Pies
Rated by 0 users (0.00)
WW Points* : 4.56
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 211
Calories from Fat 44 (21%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0.3g
Cholesterol 0g 0%
Sodium 201mg 8%
Potassium 0mg 0%
Total Carbohydrate34g 11%
Dietary Fiber 0.4g 2%
Sugars 20g
Protein 2g 2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.