This is my diabetic version of a tasty-looking pie I saw on the internet several years ago after I was diagnosed with diabetes. Remember this is a dessert and should be saved for special occasions or to share with family and/or friends.
1 large pkg (6-oz size) sugar-free vanilla pudding mix
2 cups cold fat-free milk
2 tbsp melted butter
1 cup thawed sugar-free frozen whipped topping
1 9-inch sugar-free graham cracker or sugar-free baked pastry pie shell
1/2 cup toasted unsweetened flaked coconut
8 maraschino cherries for garnish if your blood sugar is under control
In a large bowl beat the pudding mix according to the package directions using the fat-free milk. Gently fold in the butter and whipped topping; transfer to the prepared pie shell.
Refrigerate pie approximately 4 hours or until firm. Before cutting to serve, sprinkle the toasted coconut over the top.
Cut into 8 pieces and garnish each slice with a cherry, if using.
2 cups cold fat-free milk
2 tbsp melted butter
1 cup thawed sugar-free frozen whipped topping
1 9-inch sugar-free graham cracker or sugar-free baked pastry pie shell
1/2 cup toasted unsweetened flaked coconut
8 maraschino cherries for garnish if your blood sugar is under control
In a large bowl beat the pudding mix according to the package directions using the fat-free milk. Gently fold in the butter and whipped topping; transfer to the prepared pie shell.
Refrigerate pie approximately 4 hours or until firm. Before cutting to serve, sprinkle the toasted coconut over the top.
Cut into 8 pieces and garnish each slice with a cherry, if using.
File Photo
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