Pina Colada Pie


Crust

6 soft coconut macaroon cookies
(about 5 ounces)
1/4 cup Progresso Plain Bread Crumbs
1 egg white, slightly beaten

Topping
1 (8oz.) can crushed pineapple, undrained
1/4 cup sugar
4 tsp cornstarch

Filling

3/4 cup lite coconut milk
2/3 cup pineapple juice
3 - 4 tbsp dark or light rum
1 ( 3oz.) pkg. instant coconut pudding
and pie filling mix
1 ( 3 oz. ) pkg. Instant vanilla pudding
and pie filling mix
1 cup frozen fat-free
whipped topping, thawed

Heat oven to 400.
Spray 9 inch pan with non stick cooking spray.
In food processor bowl,
process cookies until chopped.
Add bread crumbs;
process until evenly mixed.
Add egg white;
process with on/off turns until well mixed.
With sprayed or moistened fingers,
press cookie mixture evenly in bottom
and up sides of sprayed pie pan.
Bake at 400 for 7 - 9 minutes
or until golden brown
and center is set.
Cool baked shell in
freezer for 5 minutes.

Meanwhile, in small saucepan, combine all
toppings ingredients. Cook, stirring
constantly, until thick and transparent.
Place saucepan in large bowl
of cold water to cool quickly.
In medium bowl, combine coconut milk,
pineapple juice and rum. With wire
whisk or electric mixer at low speed,
blend in coconut and vanilla pudding mixes;
beat until very thick.
Fold in whipped topping.
Spread evenly in cooled crust.
Top evenly with pineapple mixture.
Refrigerate 40 - 60 minutes
or until topping is set.
Keep refrigerated.

*Tip: If food processor is unavailable
chop cookies with knife.
Add bread crumbs; mix well.
Stir in egg white until well mixed.
Continue as directed.



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