Ruth Ann Tralfier, Oklahoma City, OK, sent me a pie recipe that had always been a family favorite. She wanted to serve it to her family once again, but in a much healthier version. Everyone will think they've won the lottery when they bite into this! Serves 8
1 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup water 2/3 cup pourable Splenda 1 (8-ounce) package Philadelphia fat-free cream cheese 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained 1 cup Cool Whip Lite 1 teaspoon coconut extract 1/4 cup (1 ounce) chopped pecans 2 tablespoons flaked coconut 1 (6-ounce) Keebler graham cracker piecrust
In a medium microwavable bowl, combine dry milk powder and water. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is almost boiling. Add Splenda. Mix well to combine. Cover and refrigerate at least 2 hours. Fold in cream cheese and pineapple. Add 1/2 cup Cool Whip Lite and coconut extract. Mix gently to combine. Stir in pecans and coconut. Spread mixture into pie crust. Refrigerate at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
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