Crust:
1 1/2 c Low-fat graham cracker
-crumbs
1/4 c Reduced fat margarine;
-melted
3 tb Granulated sugar
Filling:
3 oz Pineapple gelatin powder
2/3 c Boiling water
1 ts Rum extract
1/2 c Cold water
Ice cubes
8 oz Cool Whip Free; thawed
8 oz Crushed pineapple; drained
1/4 c Coconut
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9″ springform pan. Spread crumb mixture evenly in
pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes
or until edges are brown. Cool on rack before filling. To prepare filling,
completely dissolve gelatin powder in boiling water. Stir in rum extract.
Combine cold water and ice cubes to make 1 1/4 cups. Add gelatin, stirring
until slightly thickened. Remove any unmelted ice cubes. Fold in whipped
topping, pineapple, and coconut. Blend until smooth. Chill until mixture
mounds. Spoon into crust. Chill 2 hours.
Serving Ideas : Garnish with pineapple chunks and additional coconut.
Yields
8 Servings