Pina Colada Pie
1 pkg. (4 serving size) cook-type vanilla Jell-o pudding
1 pkg (4 serving size) pineapple Jell-o
1 1/2 C pineapple juice
4 oz. Cool Whip or 1/2 C liquid Richwhip topping, whipped
1 C crushed pineapple, drained well
1/4 C toasted sweetened coconut, divided
graham cracker crust or low protein crust of your choice
Combine pudding mix, Jell-o, pineapple juice in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Pour into a bowl and chill about an hour or until thickened. blend in the whipped topping, pineapple, and 1/8 c of coconut. Pour into 9" graham crakcer crust. Top with remaining coconut. Chill until set, 1-2 hours.
Phe per pie: 310 phe (with Cool Whip and Jell-o); Phe per slice: 39 mg phe/slice (8 slices/recipe)
Recipe from Lisa H. mom to Alec (printed in the 2002 Minnesota PKU Foundation calendar)
