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

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

Prepare pudding mix according to package directions. Cover surface of pudding with waxed paper; cool to room temperature. Meanwhile, drain pineapple; reserve juice in 1 cup measure. 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 the crushed pineapple. (Reserve remainder for another use.) Pour pineapple mixture into cooled pie shell. Garnish pie with dollops of whipped low-calorie dessert topping. Makes 8 servings.