3/4 c. flaked coconut
1 tbsp. butter, melted
1 env. (4 serving size) low-calorie vanilla pudding mix
1 can (20 oz.) crushed pineapple
1 env. unflavored gelatin
2 tbsp. lemon juice
1/2 c. whipped low-calorie dessert topping (garnish)

In a small bowl, combine coconut and butter; press on bottom and sides of 9 inch pie plate. Bake coconut pie shell at 325 degrees for 15 minutes or until golden; cool.

Prepare pudding mix according to package directions. Cover surface of pudding with waxed paper; cool to room temperature.

Drain pineapple; reserve juice and add water to juice to equal 3/4 cup. Soften gelatin in pineapple juice mixture. Stir over low heat until gelatin is dissolved; stir in lemon juice. Chill gelatin mixture until partially set (consistency of unbeaten egg whites).

Whip partially set gelatin until fluffy; fold in cooled pudding and 1 1/4 cups of crushed pineapple. (Reserve remainder for another use.) Pour pineapple mixture into cooled pie shell. Garnish with dollops of whipped dessert topping. Serves 8.