Raspberry Pineapple Pie

Raspberry Pineapple Pie (This recipe serves more than 2)

2 – 10 oz. pkgs. frozen raspberries, thawed

2 – 8 oz. cans crushed pineapple

2 pkgs. Vanilla pudding mix (cook and serve type, not instant)

1 – 9” baked pie crust

1 – 8 oz. thawed whipped topping

1 pt. Fresh raspberries (optional)

In a large sauce pan, combine raspberries, pineapple, and pudding mix.  Cook over medium-high heat until mixture bubbles and thickens, stirring constantly.  Pour into baked pie crust.  Chill and spread with whipped topping.  Top with fresh raspberries if desired.  Yield: 6-8 servings.  NOTES: Cookie or graham cracker crust may be substituted for the baked dough crust.  Frozen strawberries may be substituted for the raspberries.


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