Lemon Pineapple Pie

8 ingredients
4 steps

Ingredients

  • 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
  • 1/4 cup butter, melted
  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 2 cups water, divided
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • Sliced lemon, strawberries and fresh mint, optional

Directions

  1. 1
    In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack.
  2. 2
    Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool.
  3. 3
    In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely.
  4. 4
    Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.

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