Tropical Cream Pie
|Graham cracker crumbs||2⁄3 Cup (10.67 tbs)|
|Diet margarine||2 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple in juice||8 Ounce (1 Can)|
|Apricot nectar||1⁄2 Cup (8 tbs)|
|Granulated sugar replacement||2 Tablespoon|
|Ice water||3⁄4 Cup (12 tbs)|
|Nonfat dry milk powder||1⁄2 Cup (8 tbs)|
|Yellow food coloring||2 Drop|
1. In small bowl, combine graham cracker crumbs and melted diet margarine with fork. Pat over bottom of 8-inch pie plate; set aside.
2. Sprinkle gelatin over 54 cup cold water in small saucepan; let stand for 5 minutes to soften. Place over low heat just until gelatin is dissolved. In large bowl, combine dissolved gelatin, undrained crushed pineapple, apricot nectar, sugar replacement and 54 cup of the ice water. Chill until thickened, about 30 minutes.
3. Sprinkle dry milk powder over remaining 1/2 cup ice water in another large bowl. Using electric mixer at high speed, beat until stiff peaks form.
4. Using mixer at high speed, beat gelatin mixture until foamy. Using rubber spatula, gently fold in dry milk mixture and food coloring. Pour over piecrust; chill until firm, about 1 1/2 hours.