Light Strawberry Pie is trying to keep a lot of plates spinning. First, it wants to share with you a taste of summer with its bright berry and tropical pineapple flavor on a buttery-tasting pie crust. Second, it wants to help you keep your waistline in check by keeping the calories away. Third, it wants to be delicious. Well, get ready to applaud, because Light Strawberry Pie not only keeps all three plates spinning but throws in a juggling act as well with a light and fluffy whipped topping! This is how you get ready for beach season months in advance while still enjoying some sweets!

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  • 1 (8-ounce) can unsweetened crushed pineapple
  • water, to taste
  • 1 (0.8-ounce) package sugar-free cook-and-serve vanilla pudding mix
  • 1 (0.3-ounce) package sugar-free strawberry gelatin
  • 3 cups fresh strawberries, sliced
  • 1 (9-inch) reduced-fat graham cracker crust
  • 1/2 cup reduced-fat whipped topping


Step 1 –Drain the pineapple, reserving the juice in a measuring cup.

Step 2 –Add enough water to the juice to measure 1 1/2 cups.

Step 3 –Transfer the mixture to a saucepan and whisk in the pudding mix and the gelatin until it is combined.

Step 4 –Bring the mixture to a boil and cook, while stirring, until it has thickened, about 1-2 minutes.

Step 5 –Stir the pineapple into the mixture.

Step 6 –Transfer the pineapple mixture from the heat and allow it to cool for 10 minutes.

Step 7 –Add the strawberries to the pineapple mixture and toss it gently to coat.

Step 8 –Pour the fruit mixture into the crust.

Step 9 –Refrigerate the pie until it has set, about 3 hours.

Also Read:  Talk-of-the-Town Casserole

Step 10 –Garnish each slice with 1 tablespoon of the whipped topping.

Step 11 –Serve.