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Pineapple Coconut Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Gelatin
/
Pies & Pastries
Ingredients:
Crust: 1 1/2
c
Low-fat graham cracker
-crumbs 1/4
c
Reduced fat margarine,
-melted 3
tb
Granulated sugar
Filling: 3
oz
Pineapple gelatin powder 2/3
c
Boiling water 1
t
Rum extract 1/2
c
Cold water
Ice cubes 8
oz
Cool Whip Free, thawed 8
oz
Crushed pineapple, drained 1/4
c
Coconut
Directions:
To prepare crust, combine crumbs, margarine, and sugar in a mixing
bowl. Press mixture firmly in a 9" springform pan. Spread crumb
mixture evenly in pie 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.
Per serving: 194 Calories; 5g Fat (25% calories from fat); 2g
Protein; 36g Carbohydrate; 0mg Cholesterol; 160mg Sodium
Serving Ideas : Garnish with pineapple chunks and additional coconut.
Recipe by: Jello, Fun & Fabulous Recipes By matejka@bga.com (Anita A.
Matejka) on May 6, 1997
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