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Pineapple cream pie

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Ingredients/Components

cinnamon - 1/2 tsp
vanilla - 1 tsp
nutmeg - 1/4 tsp
skim milk
margarine, melted - 3 Tbsp
pineapple juice - 2 tsp
Estee* vanilla cookies, crushed - 20 item
box Estee* vanilla instant pudding - 1 item
light cream cheese - 8 oz
crushed pineapple, drain and reserve juice - 8 oz
imitation sour cream

How to make pineapple cream pie:

Topping:1/2 c. imitation sour cream2 tsp. pineapple juice1 tsp. vanilla1/2 tsp. cinnamon *Estee is a brand name of products made without sugar for diabetics.

Preheat oven to 325°. Combine cookie crumbs and margarine. Press into 8 or 9-inch pie pan and bake 6 to 7 minutes. (Crumbs will brown quickly, so watch carefully.) Cool. Add milk to pudding mix, and beat with electric or rotary beater until thick, about 2 or 3 minutes. Add cheese, vanilla and spices. Fold in pineapple and pour into crust. Chill about 1 hour. Combine topping ingredients and spread evenly over pie before serving. Serves 8.

One serving equals 255 calories.

Variation: Chocolate cream pie; use Estee* fudge or chocolate chip cookies, Estee* chocolate instant pudding. Omit spices and pineapple. Top with Estee* whipped topping. Flavor with 1 teaspoon cocoa, if desired. Grate 1 square of any flavor Estee* chocolate bars for garnish.

Recipe categories: Desserts, Pies and tarts, Fruit.

Rating:

4.3

Average rating: 4.3, total votes: 7

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graham cracker crumbs, sugar, cinnamon, eggs, vanilla, boiling water