Recipe - Pineapple Coconut Pie

Crust:
1 One half cup Lowfat graham cracker
crumbs
One fourth cup Reduced fat margarine;
melted
3 tablespoon Granulated sugar
Filling:
3 ounce Pineapple gelatin powder
2/3 cup Boiling water
1 teaspoon Rum extract
One half cup Cold water
Ice cubes
8 ounce Cool Whip® Free; thawed
8 ounce Crushed pineapple; drained
One fourth cup Coconut

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9" springform pan. Spread crumb mixture evenly in
pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes
or until edges are brown. Cool on rack before filling. To prepare filling,
completely dissolve gelatin powder in boiling water. Stir in rum extract.
Combine cold water and ice cubes to make 1 One fourth cups. Add gelatin, stirring
until slightly thickened. Remove any unmelted ice cubes. Fold in whipped
topping, pineapple, and coconut. Blend until smooth. Chill until mixture
mounds. Spoon into crust. Chill 2 hours.

Serving Ideas : Garnish with pineapple chunks and additional coconut.

Recipe by: Jello, Fun & Fabulous Recipes

Posted to BakeryShoppe Digest V1 #525 by Suzy Lewis
lewises@flatoday.infi.net on Jan 23, 1998