Aloha Chocolate Pie

Aloha Chocolate Pie 


Serves 8 *Freezes Well

1 (4-serving) package JELL-O Sugar Free Chocolate Instant Pudding Mix 
2/3 cup Carnation Nonfat Dry Milk Powder 
2 cups (two 8-ounce cans) pineapple tidbits, packed in fruit juice, undrained and 1/2 cup juice reserved
1/2 cup Cool Whip Lite 
1 teaspoon coconut extract 
1 (6-ounce) Keebler Graham Cracker Piecrust 
2 tablespoons flaked coconut 

In a medium bowl, combine dry pudding mix and dry milk powder. Add undrained pineapple and water. Mix well using a wire whisk. Stir in Cool Whip Lite and coconut extract. Spread pudding mixture evenly into piecrust. Evenly sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings. 

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories. 

 Each serving equals: 
HE: 1/2 Fruit, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 15 Optional Calories 
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219 Calories, 7gm Fat, 4gm Protein, 
35gm Carbohydrate, 341mg Sodium, 1gm Fiber
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DIABETIC: 1 Fruit, 1 Starch, 1 Fat 

"Camp Courageous of Iowa Dessert Cookbooklet, page 44."

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