Pineapple Coconut Pie - serves 8

Crust:
1 1/2 cup low-fat graham cracker crumbs
1/4 cup light margarine, softened
3 tbsp granulated sugar

Filling:
8 oz crushed pineapple, drained
3 oz pineapple gelatin powder
2/3 cup boiling water
1 tsp rum extract
1/2 cup cold water
8 oz Cool Whip® Free, thawed
1/4 cup coconut

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" springform pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling.ng.
To prepare filling, completely dissolve gelatin powder in boiling water. Stir in rum extract. Combine cold water and ice cubes to make 1 1/4 cups. Add gelatin, stirring until slightly thickened. Remove any unmelted ice cubes. Fold in whipped topping, pineapple, and coconut. Blend until smooth. Chill until mixture mounds. Spoon into crust. Chill two hours. Garnish with pineapple chunks and additional coconut.