Guest guest Posted July 9, 2004 Report Share Posted July 9, 2004 Pineapple Pie Serves 16 2 (4 serving) pkg instant sugar-free vanilla pudding mix 4 cups milk (whole, reduced-fat or skim) 1 (20 oz) can pineapple chunks in juice, drained 1 (8 oz) tub light frozen whipped topping, thawed 2 (9 inch) prepared graham-cracker crusts or 2 baked pie shells In a large bowl, combine pudding mix and milk according to package directions. Fold in pineapple chunks and whipped topping. Blend thoroughly. Pour into pie crusts. Refrigerate until set. Calculated with whole milk: 180 Calories;8g Fat;8mg Chol;3g Protein;24g Carbs;1g Fiber; 156mg Sodium Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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