Low Fat Splenda Pineapple Cream Pie

Sherrybeth's Note:

This was recently given to me by a friend who is also diabetic. I really enjoyed this more than I thought I would so I thought I would share it with you. It does have to be chilled overnight before serving.

• Total Time: 24 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 24 hrs

Ingredients:

Servings: 6

• 1 (6 ounce) prepared reduced fat graham cracker crust
• 1 (8 ounce) carton nonfat sour cream
• 1 (8 ounce) can crushed pineapple in juice
• 1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
• 1 1/2 teaspoons vanilla extract, divided
• 1 teaspoon vanilla extract
• 1 (1 1/3 ounce) package whipped dessert topping mix (Dream Whip)
• 1/2 cup skim milk
• 1 tablespoon Splenda granular, artificial sweetener

Directions:

1. In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
2. Add Splenda and beat with an electric mixer on low speed until blended.
3. Beat on high speed for 4 minutes or until topping thickens and forms peaks.
4. Set aside.
5. In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
6. Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
7. Spoon pie filling into prepared reduced-fat graham cracker crust.
8. Cover and chill overnight before serving.
9. Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.