Light and Yummie Strawberry Pie

1. 1

   Drain pineapple, reserving juice in a 2-cup measuring cup.

2. 2

   Set pineapple aside.

3. 3

   Add enough water to juice to measure 1.5 cups; transfer to a suacepan.

4. 4

   Whisk in the pudding mix and gelatin until combined.

5. 5

   Bring to a boil; cook and stir for 1-2 minute or until thickened.

6. 6

   Stir in pineapple.

7. 7

   Remove from the heat; cool for 10 minute

8. 8

   Add the strawberries; toss gently to coat.

9. 9

   Pour into crust.

10. 10

    Refrigerate until set; about three hours.

11. 11

    Garnish each piece with 1 tablespoons whipped topping.

No additional tips available.