Low Fat Splenda Pineapple Cream Pie – a delicious recipe with graham cracker crust, pineapple, sugar, vanilla, vanilla, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
193
kcal
Calories
7
g
Fat
10
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (6 ounce) prepared reduced fat graham cracker crust, 1 (8 ounce) carton nonfat sour cream, 1 (8 ounce) can crushed pineapple in juice, 1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix, and more.
Yes, Low Fat Splenda Pineapple Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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