Pineapple Berry Pie
1 c crushed pineapple
1 pkg cook & serve ff/sf pudding
1 pkg sf strawberry gelatin
3 c sliced fresh strawberries
1 reduced fat graham crust
1/2 c reduced or ff whipped topping
Drain pineapple, reserving juice in a 2 cup measuring cup.
Set pineapple aside. Add enough water to juice to measure 1
1/2 cups; transfer to a saucepan. Whisk in the pudding mix
and gelatin until combined. Bring to a boil; cook and stir for
1-2 minutes or until thickened. Stir in pineapple. Remove
from heat and cool for 10 minutes. Add the strawberries; toss
gently to coat. Pour into crust. Refrigerate until set, about 3
hours. Garnish each piece with 1 Tbs whipped topping.
Serving = 1/8 of pie
Points per Serving = 3
Servings = 8
NO CRUST = CORE!
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