Tutti Fruiti Pie

Tutti Fruiti Pie 

Serves 8

2 cups (2 medium) sliced bananas
2 cups sliced fresh strawberries
1 (6-ounce) Keebler Graham Cracker Piecrust
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water 1 cup Cool Whip Lite
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained

Layer bananas and strawberries in bottom of piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, and dry milk powder. Add water. Mix well to combine. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and starts to boil. Pour hot mixture evenly over fruit. Refrigerate until set, about 2 hours. In a small bowl, combine Cool Whip Lite and drained pineapple. Spread topping mixture evenly over top of pie. Refrigerate about 30 minutes. Cut into 8 servings.

HINT: To prevent bananas from turning brown, mix bananas with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1 Slider
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231 Calories, 7gm Fat, 4gm Protein,
38gm Carbohydrate, 279mg Sodium, 2gm Fiber
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DIABETIC: 1 Fruit, 1 Carbohydrate, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 47."