My all time favorite pie. The combination of pineapple and strawberries is enough to think you're in heaven.
2 cups sliced fresh strawberries 1 (6-ounce) Keebler graham cracker piecrust 1 (4-serving) package JELL-O sugar-free strawberry gelatin 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and 1/4 cup liquid reserved 1 1/4 cup water 1 cup Cool Whip Free 1 teaspoon coconut extract 2 tablespoons flaked coconut
Layer strawberries in bottom of piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, reserved pineapple liquid and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon hot mixture over strawberries. Refrigerate 2 hours. In a small bowl, combine pineapple, Cool Whip Free, and coconut extract. Mix gently to combine. Spread topping mixture evenly over set strawberry filling. Evenly sprinkle coconut over top. Refrigerate at least 30 minutes. Cut into 8 pieces.
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