“This was recently given to me by a friend who is also diabetic. I really enjoyed this more than I thought I would so I thought I would share it with you. It does have to be chilled overnight before serving.”
24hrs 30mins

Ingredients Nutrition


  1. In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
  2. Add Splenda and beat with an electric mixer on low speed until blended.
  3. Beat on high speed for 4 minutes or until topping thickens and forms peaks.
  4. Set aside.
  5. In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
  6. Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
  7. Spoon pie filling into prepared reduced-fat graham cracker crust.
  8. Cover and chill overnight before serving.
  9. 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.

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