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Piňa Colada Pie

    

1 baked 9-inch/ 23 cm pastry or graham cracker pie shell, cooled
1/4 cup/ 60 mL Watkins Coconut Dessert Mix
3 tbsp/ 45 mL sugar
1/4 cup/ 60 mL water
1 envelope unflavored gelatin
1 cup/ 250 mL skim milk
1 cup/ 250 mL fat-free sour cream
1 can (8.25 oz/ 234 mL) crushed pineapple, drained
1/2 tsp/ 2.5 mL Watkins Rum Extract

Topping:
Lite whipped topping
pineapple slices
shredded coconut

Combine dessert mix, sugar, water, and gelatin in medium saucepan; mix well.  Stir in skim milk. Cook over medium heat until mixture begins to boil and thicken.  Remove from heat and place mixture in large bowl; cool to room temperature, stirring occasionally to prevent skin from forming.  When cool, stir in remaining ingredients; pour into prepared pie shell.  

Chill until firm, about 3 hours.  Garnish with reduced-calorie whipped topping, pineapple slices, and toasted coconut.

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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