Low Fat Splenda Pineapple Cream Pie

• 1 (6 ounce) prepared reduced fat graham cracker crust
• 1 (8 ounce) carton nonfat sour cream
• 1 (8 ounce) can crushed pineapple in juice
• 1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
• 1 1/2 teaspoons vanilla extract, divided
• 1 teaspoon vanilla extract
• 1 (1 1/3 ounce) package whipped dessert topping mix (Dream Whip)
• 1/2 cup skim milk
• 1 tablespoon Splenda granular, artificial sweetener

1. In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
2. Add Splenda and beat with an electric mixer on low speed until blended.
3. Beat on high speed for 4 minutes or until topping thickens and forms peaks.
4. Set aside.
5. In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
6. Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
7. Spoon pie filling into prepared reduced-fat graham cracker crust.
8. Cover and chill overnight before serving.
9. Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.

graham cracker crust, pineapple, sugar, vanilla, vanilla, milk, splenda

Taken from www.food.com/recipe/low-fat-splenda-pineapple-cream-pie-283768 (may not work)