Pumpkin Pineapple Mousse Pie

Pumpkin Pineapple Mousse Pie
Pumpkin Pineapple Mousse Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (8 oz.) DOLEĀ® Crushed Pineapple

  • 1-1/2

    cups DOLE Pineapple Juice

  • 1

    envelope unflavored gelatin

  • 1-1/2

    tsp granulated sucralose sweetener or sugar

  • 1

    cup pumpkin pie mix, canned

  • 1

    cup thawed whipped topping

  • 1

    (9-inch) low-fat graham cracker pie crust

Directions

Steps STEP1 INGREDIENTS 1 can(8 oz) DOLE Crushed Pineapple Drain pineapple well; reserve juice. STEP2 INGREDIENTS 2 cans(6 oz. each) DOLE Pineapple Juice Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups. STEP3 INGREDIENTS 1 envelope unflavored gelatin 1-1/2 tsp granulated sucralose sweetener Combine juice mixture and gelatin in saucepan. Let stand 1 minute. Stir over low heat until completely dissolved. Stir in sweetener. STEP4 Pour into bowl. Chill just until starts to set, about 1 hour. STEP5 INGREDIENTS 1 cup canned pumpkin pie mix 1 cup frozen non dairy whipped topping, thawed 1 (9-inch) low-fat graham cracker crust Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight. STEP6 Serve with whipped topping and ground cinnamon, if desired.

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