How to make it

  • Drain pineapple, reserving the juice in 2 cup measuring cup. Set pineapple aside. Add water to pineapple juice to make 1-1/2 cups of liquid. Whisk in the pudding mix and gelatin and stir until combined. Place in a saucepan, stirring constantly, bring to a boil for 1 to 2 mins. Remove from heat and stir in pineapple. Cool 10 mins. Add strawberries and toss gently untill all berries are coated. Pour into crust and refrigerate 3 hours. I took the time to arrange the strawberries on the top in a pretty design. Garnish with big dollop of whipped cream.
  • I found recipe in The Villages Magazine - it was submitted by Bev Chamberlain who got it from Taste of Home. It was further slimmed down by using low-fat graham crust and low-fat whipped topping.

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    " It was excellent "
    lunasea ate it and said...
    Light and easy - and very delicious! Thanks so much...
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  • jett2whit 10 years ago
    LOVE THIS! jett
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