Lemon Pineapple Pie

• 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
• 1/4 cup butter, melted
• 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
• 2 cups water, divided
• 1 package (.3 ounce) sugar-free lemon gelatin
• 1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Sliced lemon, strawberries and fresh mint, optional

1. In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350u0b0 for 8-10 minutes or lightly browned; cool on a wire rack.
2. Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool.
3. In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely.
4. Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.

graham cracker crumbs, butter, sugar, water, sugar, pineapple, frozen reducedfat whipped topping, lemon

Taken from www.tasteofhome.com/recipes/lemon-pineapple-pie/ (may not work)