Ingredients
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)1/4 cup butter, melted1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix2 cups water, divided1 package (.3 ounce) sugar-free lemon gelatin1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained1 carton (8 ounces) frozen reduced-fat whipped topping, thawedSliced lemon, strawberries and fresh mint, optional
Preparation
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.
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.
In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely.
Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.
