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.