Low Fat Splenda Pineapple Cream Pie

By Sherrybeth on February 03, 2008

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    1. 1 (6 ounce) prepared reduced fat graham cracker crust
    2. 1 (8 ounce) cartons nonfat sour cream
    3. 1 (8 ounce) cans crushed pineapple in juice
    4. 1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
    5. 1 1/2 teaspoons vanilla extract, divided
    6. 1 teaspoon vanilla extract
    7. 1 (1 1/3 ounce) packages whipped dessert topping mix ( Dream Whip)
    8. 1/2 cup skim milk
    9. 1 tablespoon Splenda granular, artificial sweetener


  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.