Low Fat Splenda Pineapple Cream Pie - cooking recipe

Ingredients

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
1 1/2 teaspoons vanilla extract, divided
1 teaspoon vanilla extract
1 (1 1/3 ounce) package whipped dessert topping mix (Dream Whip)
1/2 cup skim milk
1 tablespoon Splenda granular, artificial sweetener

Preparation

In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
Add Splenda and beat with an electric mixer on low speed until blended.
Beat on high speed for 4 minutes or until topping thickens and forms peaks.
Set aside.
In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
Spoon pie filling into prepared reduced-fat graham cracker crust.
Cover and chill overnight before serving.
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.