Pumpkin Pineapple Mousse Pie

By á-14274

Ingredients

• 1 can (8 oz.) DOLE® 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

Preparation

Step 1

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.