HAWAIIAN STRAWBERRY PIE
Source: Joanna Lund

1 (6 oz) Keebler graham cracker pie crust
2 cups sliced fresh sstrawberries
1 (4 oz serving) pkg Jello sugar free strawberry gelatin
1 (4 oz serving) pkg Jello 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.

Servings: 8