Directions:
- Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
- Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.75 Kcal (891 kJ) | ||
| Calories from fat | 51.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Sodium | 110.72mg | 5% | |
| Potassium | 136.29mg | 3% | |
| Total Carbs | 41.06g | 14% | |
| Sugars | 28.63g | 115% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 40.7mg | 68% | |
| Iron | 1.7mg | 9% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 174.32 Kcal (730 kJ) | ||
| Calories from fat | 42.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 9% | |
|---|---|---|---|
| Sodium | 90.72mg | 5% | |
| Potassium | 111.67mg | 3% | |
| Total Carbs | 33.65g | 14% | |
| Sugars | 23.46g | 115% | |
| Dietary Fiber | 1.97g | 10% | |
| Protein | 1.75g | 4% | |
| Vitamin C | 33.3mg | 68% | |
| Iron | 1.4mg | 9% | |
| Calcium | 15.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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