Makes 1 pie
1 Graham cracker crust pastry/pie shell
(9 inch)
1 3 oz pkg sugar-free lemon gelatine
½ cup boiling water
1 8 oz can unsweetened crushed pineapple,
undrained
1 8 oz pkg fat-free cream cheese
1 3 oz pkg cream cheese, softened
1 8 oz carton frozen reduced-fat whipped
topping, thawed
In a small bowl, dissolve gelatine in boiling
water. Cool for 10 minutes. Stir in pineapple. In
a large mixing bowl, beat cream cheeses until
blended. Gradually beat in pineapple mixture.
Fold in whipped topping and spoon into the
graham cracker crust. Cover and refrigerate for
4 hours or until set.
Notes: I am always looking for easy recipes that
take little time but create an impact. This is my
most sought-after dessert, my family loves it.
There are never any leftovers!
