Pumpkin Pineapple Mousse Pie

• 1 can (8 oz.) DOLE(R) Crushed Pineapple
• 1 1/2 cups 100% DOLE(R) Canned Pineapple Juice
• 1 envelope unflavored gelatin
• 1 1/2 teaspoon granulated sucralose sweetener or sugar
• 1 cup pumpkin pie mix, canned
• 1 cup thawed whipped topping
• 1 (9-inch) low-fat graham cracker pie crust

1. Drain pineapple well; reserve juice.
2. Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups.
3. Pour into bowl. Chill until slightly thickened (consistency of egg whites) about 1 hour.
4. Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight.
5. Serve with whipped topping and ground cinnamon, if desired.

pineapple, pineapple juice, unflavored gelatin, sugar, pumpkin pie mix, thawed whipped topping, graham cracker pie crust

Taken from www.myrecipes.com/recipe/dole-canned-pineapple-juice-pumpkin-pineapple-mousse-pie (may not work)