Hawaiian Strawberry Pie
1 (6 oz)graham cracker pie crust
2 cups sliced fresh strawberries
1 (4 oz serving) pkg sugar free strawberry gelatin
1 (4 oz serving) pkg sugar free vanilla cook and serve pudding mix
1 cup canned crushed pinapple, packed in its own juice, drained and
reserve liquid (8 oz can)
Water
1 teaspoon coconut extract
1 cup Cool Whip lite
2 tablespoons flaked coconut
Place sliced strawberries in pie crust. In a medium saucepan combine
dry gelatin and dry pudding mix. Add enough water to reserved
pineapple juice to make 1 1/2 cups liquid. Add to dry Jello’s. Cook
over medium heat, stirring constantly, until mixture thickens and
comes to a boil. Pour hot mixture over strawberries. Refrigeerate 2
hours. In a small bowl, combine drained pineapple, coconut extract
and Cool Whip lite. Mix gently to combine. Spread over strawberry
filling evenly. Sprinkle flaked coconut evenly over top. Regrigerate
at least 30 minutes.
Cut into 8 pieces.