A creamy pineapple pie that is great to serve at summer meals. .
1 can (20 oz.) DOLE Crushed Pineapple, undrained
Drain pineapple, reserving 1/2 cup juice.
2/3 cup boiling water1 pkg. (4-serving size) lime flavor gelatin1/2 cup reserved pineapple juice
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix reserved 1/2 cup juice and ice cubes to make 1 cup. Add to gelatin, stirring until ice is completely melted.
1 tub (8 oz.) whipped topping, thawed1 prepared graham cracker crumb crust (6 oz. or 9 in.)
Stir in the whipped topping with wire whisk, until smooth. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Stir in crushed pineapple. Spoon into crust.
Refrigerate 4 hours or overnight
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