Piña Colada Pie

1 Baked 9-inch / 23 cm Pastry or Graham Cracker Pie Shell, cooled
1/4 Cup / 60 mL Watkins Coconut Dessert Mix
3 Tbsp. / 45 mL Sugar
1/4 Cup / 60 mL Water
1 Envelope Unflavored Gelatin
1 Cup / 250 mL Skim Milk
1 Cup / 250 mL Fat-Free Sour Cream
1 Can (8.25 oz. / 234 ml) Crushed Pineapple, drained
1/2 teas. / 2.5 mL Watkins Rum Extract

Combine dessert mix, sugar, water, and gelatin in medium saucepan; mix well. Stir in skim milk. Cook over medium heat until mixture begins to boil and thicken. Remove from heat and place mixture in large bowl; cool to room temperature, stirring occasionally to prevent skin from forming. When cool, stir in remaining ingredients; pour into prepared pie shell. Chill until firm, about 3 hours. Makes 10 servings.

Nutritional Information Per Serving:
Calories 160, Protein 4g,Carbohydrates 23g, Sodium 80mg, Fat 6g, Saturated Fat 2g,Cholesterol 4mg, Dietary Fiber 0g

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