Lemon Pineapple Pie
"No one will ever guess this creamy, refreshing pie is low in fat and sugar," reveals Eileen Crowley of Prairie du Chien, Wisconsin.
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
Reviews
So refreshing and good. Took it to our ladies meeting at church and everyone loved it.
I couldn't find the "sugar-free" cook-and-serve vanilla pudding mix and used halal lemon gelatin (made from vegetable), so I was worried about how it might turn out. The non-sugar free boxes are heavier (e.g. 3 oz instead of .3 oz) and I searched online forever to see what the equivalents were and if it was okay to use the regular boxes with no luck. It was a little risky, but it ended up tasting just as refreshing. It wasn't as beautiful as the above picture because of the pineapple chunks... so it might be worth it to puree them first. Anyway, hope that is helpful for anyone that might try modifying this recipe. :)
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