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Lemon Pineapple Pie Recipe

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This recipe for Lemon Pineapple Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Crowley
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
18 graham crackers (crushed)
1/4 cup diet margarine
3 teaspoons Splenda or Equal
1 small package sugar free Lemon Jello
1 small sugar free Vanilla (cook) pudding
2 cups water
1 15-1/2 ounce can crushed pineapple, drained
1 8 ounce container of Lite Cool Whip

Directions:
Directions:
Mix crackers, margarine,and Splenda together, save 2 tablespoons for top of pie and put the rest of the crust mixture into 9" pie pan. Bake at 350 for 8 -10 minutes. Set aside and let cool.
In sauce pan put water, jello and pudding together and bring to a boil, boil for 3 minutes. Cool and allow to set. Fold in pineapple and Cool Whip into set mixture. Spoon into chilled crust and sprinkle the 2 tablespoons of crust onto the top of pie.

Number Of Servings:
Number Of Servings:
8 servings.
Personal Notes:
Personal Notes:
This recipe is from the Taste of Home magazine.

 

 

 

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