1 reduced-fat graham cracker crust

1 pkg sugar-free cook and serve vanilla pudding mix (NOT instant)
2 cups water, divided
1 pkg sugar free lemon jello
1 can (8 oz) crushed unsweetened pineapple
1 carton (8 oz) Sugar Free Cool Whip, thawed

Recipe

In saucepan, combine 1 1/2 cups water with the dry pudding mix. Bring to a boil over med. heat and stir while boiling, for 2 minutes or until thick. Meanwhile, in a small saucepan, place 1/2 cup water and bring to a boil, and add the jello. Stir until dissolved (use a whisk) and add to the pudding mixture. Fold in the drained pineapple. Allow to cool completely. Fold in the Cool Whip, and spread into the crust. Chill at least 2 hours before serving. Top with dollops of whipped topping and lemon zest, if desired.

8 servings, 3 pts. each.