What’s Cooking in Gail’s Kitchen? A Second Helping of Pina Colada Pie! Sometimes it’s necessary to serve your guests a dessert low in sugar. This one is perfect because it boasts tropical flavor with enough fruity sweetness to satisfy that sugar craving which follows at the end of a meal. Please note you may substitute a sugar-free graham cracker crust for the homemade cookie crust.
PINA COLADA PIE
Ingredients for Homemade Cookie Crust:
2 cups Macadamia Nut Shortbread Cookies, crushed
1/4 cup butter, melted
Preheat oven to 350°. Mix crushed shortbread cookies and melted butter. Press crumb mixture into a pie plate sprayed with nonstick oil. Bake 10 minutes. Cool before filling.
Ingredients for Filling:
2 8-ounce blocks of Neufchâtel cheese
1 small box Sugar Free/Fat Free Lemon Jello
1 small box Sugar Free/Fat Free Vanilla Instant Pudding
4-ounce of Lite Cool Whip
1 8-ounce can crushed Pineapple in Natural Juices, do not drain
1 teaspoon Coconut flavor
Soften Neufchâtel cheese and add other ingredients. Stir until well blended. Pour into pie crust and chill for several hours or overnight.
*Garnish: Toast 1/2 cup flake coconut in 350° oven for 4 minutes. Watch! Set aside to cool. Fresh strawberries also make an appealing garnish.