Caribbean Queen Cream Pie The Diabetic’s Healthy Exchanges Cookbook, pg 254
It just doesn’t get any better than a strawberry-and-banana duo. Add pineapple, and you have a winner in just about anyone’s mouth. If you’ve never visited the islands, this will give you a taste of how sweet it can be! Serves 8
1 cup (1 medium) sliced banana 1 cup sliced fresh strawberries 1 (6 ounce) Keebler graham cracker piecrust 1 (4 serving) package JELL-O sugar-free instant banana pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup (one 8 ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved ¾ cup Cool Whip Lite (divided use) ½ teaspoon rum extract 2 tablespoon flaked coconut
Layer bananas and strawberries in bottom of piecrust. In medium bowl, combine dry pudding mix and dry milk powder. Add enough water to reserved pineapple juice to make 1 1/3 cups liquid. Add liquid to dry pudding mixture. Mix well using a wire whisk. Blend in ¼ cup Cool Whip Lite and rum extract. Spread pudding mixture evenly over fruit. Refrigerate while preparing topping. In a small bowl, combine pineapple, remaining ½ cup Cool Whip Lite, and coconut extract. Mix gently to combine. Frost top of pie with pineapple mixture. Evenly sprinkle coconut over the top. Refrigerate at least 1 hour. Cut into 8 servings.
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