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8 servings, 1 piece (112 g) each
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Since this versatile dessert works well with almost any fruit combination, you can prepare it using whatever fresh fruit is in season or on sale.
Good news! You'll save 90 calories and 2g of total fat, including 2.5g of saturated fat, per serving by making a few simple recipe changes. Omit frozen pie shell. Melt 1/4 cup non-hydrogenated margarine. Mix with 1-1/4 cups graham crumbs; press onto bottom and up side of 9-inch pie plate. Sprinkle with cinnamon sugar. Bake in 350ºF oven 8 to 10 or until golden brown; cool. Prepare filling as directed, using Jell-0 Fat Free Pudding, skim milk and Cool Whip Light Whipped Topping; pour into crust. Refrigerate 1 hour; top with fruit just before serving.
If you don't have cinnamon sugar, you can mix 3/4 tsp. sugar and 1/4 tsp. ground cinnamon instead.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love this dessert, I make it often for family and friends, and I often change up the fruits.