Ingredients
1 can (8 ounces) unsweetened crushed pineapple1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix1 package (.3 ounce) sugar-free strawberry gelatin3 cups sliced fresh strawberries1 reduced-fat graham cracker crust (9 inches)1/2 cup reduced-fat whipped topping
Preparation
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 until thickened, 1-2 minutes. Stir in pineapple. Remove from the heat; 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 tablespoon whipped topping. Refrigerate leftovers.
