Ingredients
Pastry for single-crust pie (9 inches)1 package (0.3 ounce) sugar-free lemon gelatin1/2 cup boiling water1 can (8 ounces) unsweetened crushed pineapple, undrained11 ounces fat-free cream cheese1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pineapple. In a large bowl, beat cream cheese until blended. Gradually beat in pineapple mixture. Fold in whipped topping. Spoon into pastry shell. Cover and refrigerate for 4 hours or until set.
