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.