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Pineapple Fluff Pie

Pie.Chef's picture
Ingredients
  Coconut crust 1
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pineapple

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