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Add a photoServings: 8
Ingredients
- 1 (20 ounce.) can Dole pineapple slices
- 2 (3 1/2 ounce.) Packages vanilla pudding and pie filling (not instant)
- 1 pt. dairy lowfat sour cream
- 1/4 c. flaked coconut
- 2 tbsp. coconut extract
- 8 inch graham cracker pie crust
- 2 tbsp. dark rum or possibly 1 teaspoon rum extract
Directions
- Drain pineapple; reserve syrup. Combine pudding mix and syrup in a saucepan. Cook over medium heat, stirring, till boils and thickens. Remove from heat.
- Mix in lowfat sour cream, coconut, rum and coconut extract. Pour 1/2 filling into pie crust; arrange 5 pineapple slices on top. Pour remaining filling over pineapple layer. Garnish with remaining pineapple and toasted coconut, if you like. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 297 | |
| Calories from Fat 113 | 38% |
| Total Fat 12.9g | 16% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 419mg | 17% |
| Potassium 175mg | 5% |
| Total Carbs 43.21g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 39.2g | 26% |
| Protein 1.69g | 3% |
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