2 C sliced fresh strawberries
1 (9 oz) Keebler graham cracker piecrust
1 (4 serving) package Jell-O sugar-free strawberry gelatin
1 (4 serving) package Jell-O sugar free vanilla COOK and SERVE pudding mix
1 C (one 8 oz can) crushed pineapple, packed in fruit juice, drained and
1/4 C liquid reserved
1 1/4 C water
1 tub Cool Whip Free
1 t coconut extract
2 T flaked coconut
Layer strawberries in bottom of piecrust.
In a medium saucepan, combine dry gelatin, dry pudding mix, reserved
pineapple juice and water.
Cook over medium heat until mixture thickens and starts to boil, stirring
constantly.
Spoon hot mixture over strawberries.
Refrigerate for 2 hours.
In a small bowl, combine pineapple, Cool Whip Free, and coconut extract.
Mix gently to combine.
Spread topping mixture over set strawberry filling.
Evenly sprinkle coconut over top.
Refrigerate at least 30 minutes.
Cut into 8 pieces.
