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    Tutti Fruiti Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8

    List of Ingredients

    • 2 cups (2 medium) sliced bananas
    • 2 cups sliced fresh strawberries
    • 1 (6-ounce) Keebler Graham Cracker Piecrust
    • 1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
    • 1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 1/2 cups water
    • 1 cup Cool Whip Lite
    • 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained


    1. Layer bananas and strawberries in bottom of piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, and dry milk powder. Add water. Mix well to combine. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and starts to boil. Pour hot mixture evenly over fruit. Refrigerate until set, about 2 hours. In a small bowl, combine Cool Whip Lite and drained pineapple. Spread topping mixture evenly over top of pie. Refrigerate about 30 minutes. Cut into 8 servings.

    Final Comments

    HINT: To prevent bananas from turning brown, mix bananas with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

    Each serving equals:
    HE: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1 Slider
    231 Calories, 7gm Fat, 4gm Protein,
    38gm Carbohydrate, 279mg Sodium, 2gm Fiber
    DIABETIC: 1 Fruit, 1 Carbohydrate, 1/2 Starch

    "Camp Courageous of Iowa Dessert Cookbooklet, page 47."




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