Parade Pie
Yield
8 servingsPrep
10 minCook
?Ready
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pudding mix
small, vanilla |
* |
| 1 ½ | cups |
sour cream
|
|
| 3 | tablespoons |
rum
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
milk
|
|
| 1 | can |
pineapple, canned, crushed
8 1/2 ounces |
* |
| 1 | each |
graham cracker pie crust
baked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pudding mix
small, vanilla |
* |
| 355 | ml |
sour cream
|
|
| 45 | ml |
rum
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
milk
|
|
| 1 | can |
pineapple, canned, crushed
8 1/2 ounces |
* |
| 1 | each |
graham cracker pie crust
baked |
*
|
Directions
Combine pudding mix, sour cream, rum, sugar and milk in a bowl; beat with wire whisk until smooth.
Fold in pineapple. Chill 3 hours. Top with whipped cream.
