Thursday, August 26, 2010

Pineapple Cream Pie

1 15 1/4oz can crushed pineapple-in own juice
1 package fat free vanilla instant pudding
1/2 cup fat free cool whip
1/2 cup fat free sour cream
1 cup light cherry pie filling
1 reduced fat graham cracker crust

Combine pineapple with juices & pudding mix. Add cool whip & sour cream. Spoon into pie crust. Top with cherry pie filling. Chill 4 hours.

8 servings, 3pts each.

This pie was so delicious! Even Emily loved it.

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