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1 graham cracker crust
2 boxes lo-cal lime jello
1 c. Cool Whip
1 medium sized can crushed
pineapple, packed in
natural juices

Make 2 boxes jello using only 3 cups of water and juice
drained from pineapple. Chill until firm. When set beat
together at high speed, jello and Cool Whip. Blend in crushed
pineapple and pour into prepared pie shell. Refrigerate at
least one hour. May be frozen for future use. Approximately
200 calories for 1/8-inch piece of pie.

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