Fruit-Cocktail Chiffon Pie Healthy Exchanges Cookbook p.198
Take this pie to the next family potluck and watch it disappear almost as fast as you can cut it. It's really a pie from the '50s updated deliciously for the families of today. If you haven't eaten fruit cocktail since you were a kid, it'll make you feel like one again. " Serves 8
1 (8-ounce) package Philadelphia fat-free cream cheese 1 (4-serving) package jell-O sugar-free instant vanilla pudding mix 2/3 cup Carnation nonfat dry milk powder 1 cup water 1 cup Cool Whip Lite -divided 2 cups (one 16-ounce can) canned fruit cocktail, packed in its own juice, drained 1 (6-ounce) Keebler graham-cracker piecrust
In large mixing bowl stir cream cheese with spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail. Mix gently to combine. Pour mixture into piecrust. Refrigerate until ready to serve. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/2 Pr, 1/4 SM, 3/4 Sl, 19 OC 221 Calories, 7 gm Fa, 8 gm Pr, 31 gm Ca, 439 mg So, 1 Fi DIABETIC: 1 St, 1 Fr, 1 Fa
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