Low Fat Splenda Pineapple Cream Pie

1. 1

   In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.

2. 2

   Add Splenda and beat with an electric mixer on low speed until blended.

3. 3

   Beat on high speed for 4 minutes or until topping thickens and forms peaks.

4. 4

   Set aside.

5. 5

   In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.

6. 6

   Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.

7. 7

   Spoon pie filling into prepared reduced-fat graham cracker crust.

8. 8

   Cover and chill overnight before serving.

9. 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.

* Per serving · 4 servings · Values may vary.