 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is a lovely pie and it's diabetic friendly. Ingredients:
1 cup graham cracker crumbs |
1/4 cup margarine, melted |
1 (1 ounce) package sugar-free instant vanilla pudding mix |
1 cup nonfat sour cream |
1 (20 ounce) can crushed pineapple, well drained |
1 tablespoon splenda sugar substitute |
Directions:
1. Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
2. Bake at 350° for 8 to 10 minutes. Set aside to cool.
3. In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
4. Spread into cool crust. Chill at least 3 hours before serving.
5. Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.
|
|