(Melissa’s note: may seem a little funky in concept, but if you are interested in healthy substitutions, this pie is pretty good.)
1 Keebler Ready Crust (butter pie crust or graham)
1 – 3 oz package of Strawberry Jello
1 c. boiling water
1-2 tbsps lemon juice
½ tsp lemon extract
½ of 20-oz tofu, smooth/soft/silken type
½ container of Cool Whip (half of an 8 oz tub)
Mix together the Jello powder, boiling water, lemon juice, and lemon extract. Refrigerate until slightly firm. Drain tofu. Blend tofu and Cool Whip with a mixer. Mix in the Jello mixture. Pour into the crust. Refrigerate. When firm, garnish with sliced fresh strawberries or other fruit.
Recipe from Jean Watanabe Hee, Hawaii’s Best Local Desserts, 2001
