Pineapple Fluff Pie
|Vanilla tapioca pudding mix||3 1⁄2 Ounce (1 Package Regular Mix)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Dessert topping mix||2 Ounce (1 Envelope)|
Prepare Coconut Crust.
Press mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake in 325° oven about 20 minutes or till golden.
Cool on wire rack.
In saucepan combine pudding mix and gelatin.
Stir in milk.
Cook and stir till thickened and bubbly (mixture may appear curdled during cooking).
Remove from heat.
Stir in pineapple juice concentrate.
Chill mixture to the consistency of unbeaten egg whites (partially set), stirring occasionally.
Prepare dessert topping mix according to package directions.
Fold dessert topping into gelatin mixture.
Fold in well-drained crushed pineapple.
Chill till mixture mounds when spooned.
Turn into coconut crust; chill several hours or overnight till set.
Cover; chill to store.
Serving size: Complete recipe
Calories 1895 Calories from Fat 638
% Daily Value*
Total Fat 71 g109.1%
Saturated Fat 30.5 g152.5%
Trans Fat 0 g
Cholesterol 28.2 mg9.4%
Sodium 2363.9 mg98.5%
Total Carbohydrates 300 g100%
Dietary Fiber 2.8 g11.3%
Sugars 146.2 g
Protein 24 g47.4%
Vitamin A 5.8% Vitamin C
Calcium 34.3% Iron 13.4%
*Based on a 2000 Calorie diet