Adapted from
General Foods Corporation
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Crust:
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1 1/2 c
low-fat graham cracker crumbs
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1/4 c
light margarine
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3 tbsps
granulated sugar
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Filling:
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8 ozs
fat-free cream cheese, softened
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1/4 c
granulated sugar
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2 tbsps
fat-free milk
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8 ozs
Cool Whip Free, thawed
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20 ozs
crushed pineapple, drained * see note
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6 ozs
instant vanilla pudding mix
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3 1/2 c
fat-free milk
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one 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, combine cream cheese, remaining sugar, and two tablespoons milk in a mixing bowl. Then, fold in half of whipped topping. Spread over crust. Arrange crushed pineapple over top. Using remaining milk, prepare pudding mixes according to package directions. Pour over pineapple mixture. Chill several hours. Spread remaining whipped topping over pudding and serve.