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Ingredients:
Graham cracker Crust
16-oz. can unsweetened crushed pineapple
4-oz. package sugar-free vanilla pudding
Small tub of whipped topping
8-oz. Carton light sour cream
Instructions:
Empty the dry pudding into a bowl.  Add the undrained can of pineapple and mix well. Add the sour cream and half the tub of whipped topping.  Fold together until well mixed and pour into graham cracker crust.  Cover pie with remaining whipped topping.  Refrigerate at least two hours before serving.
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Diabetic Pineapple Cream Pie
Diabetic Recipes
Contributed by Linda,
Ft. Worth, TX
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