Pineapple Coconut Pie

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1 ts Rum extract
Ice cubes
1/4 c Coconut
1/2 c Cold water
8 oz Cool Whip? Free; thawed
3 oz Pineapple gelatin powder
1 1/2 c Low-fat graham cracker
8 oz Crushed pineapple; drained
1/4 c Reduced fat margarine;
3 tb Granulated sugar
2/3 c Boiling water

Original recipe makes 8 Servings



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 1/4 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 Bakery-Shoppe Digest V1 #525 by Suzy Lewis on Jan 23, 1998

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Calories Per Serving: 242 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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