Adapted from
Kraft Foods Inc.
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Crust:
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1 1/4 c
low-fat graham cracker crumbs
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3 tbsps
margarine
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3 tbsps
granulated sugar
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Filling:
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8 ozs
pineapple tidbits, drained
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8 ozs
pineapple spread
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2 ozs
fat-free cream cheese, softened
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2 tbsps
macadamia nuts, chopped
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8 ozs
Cool Whip Free, thawed
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2 tbsps
coconut, toasted
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 ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine pineapple tidbits, pineapple spread, cream cheese, and macadamia nuts in mixing bowl. Mix until well blended. Fold in whipped topping. Spoon into crust. Sprinkle top evenly with toasted coconut. Refrigerate several hours before serving.