Yes, that's my Jello/pudding stash. I just can't help it, I get to the store and see the great new flavors and think, ooh! have to have it! Then they sit in the cupboard. I've vowed to start using it up, and when Joan (a fellow volunteer Taste Of Home Field Editor) posted this on Facebook, I saw an opportunity.
I had an "extra servings size" graham crust so I upped the strawberries to 4 cups. Since the goal was to use up what I had, I used regular pudding (3 3oz Vanilla Cook N Serve) and regular strawberry Jello. That's 4 packages gone! I had to finagle the crushed pineapple, the can I bought seems to have disappeared. I drained 2 Pineapple Dole Bowls, ran them through the food processor and then drained them again. Perfect.
This really hit the spot on a hot June day. I will definitely give it a try with other berry/gelatin combinations. Thanks so much to Lou W for sharing the recipe!
* Exported from MasterCook *
(Light) Strawberry Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8oz unsweetened crushed pineapple -- (2 4oz Dole Bowls)
.8oz package sugar-free cook-and-serve vanilla pudding mix -- (used 3 .3oz regular)
.3oz package sugar-free strawberry gelatin -- (used regular)
3 cups sliced fresh strawberries (used 4c)
8" reduced-fat graham cracker crust (used Extra servings size)
1/2 cup reduced-fat whipped topping (used Redi Whip)
Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 8 servings.
Shared on the Weekend Potluck #228