Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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This pie is the perfect twist to traditional pumpkin pie
1 can(8 oz) DOLE Crushed Pineapple
Drain pineapple well; reserve juice.
2 cans(6 oz. each) DOLE Pineapple Juice
Combine reserved juice with pineapple juice in measuring cup. Add water to make 2 cups.
1 envelope unflavored gelatin1-1/2 tsp granulated sucralose sweetener
Combine juice mixture and gelatin in saucepan. Let stand 1 minute. Stir over low heat until completely dissolved. Stir in sweetener.
Pour into bowl. Chill just until starts to set, about 1 hour.
1 cup canned pumpkin pie mix1 cup frozen non dairy whipped topping, thawed1 (9-inch) low-fat graham cracker crust
Fold in pineapple, pumpkin and whipped topping. Pour into graham cracker crust. Chill 5 hours or overnight.
Serve with whipped topping and ground cinnamon, if desired.
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