Toasted Coconut Crust (below)

1 can (14 ounces) sweetened condensed milk 

1/3 cup lemon juice

1 can (8¾ ounces)fruit cocktail, drained

¼ cup coarsely chopped nuts

¼ cup chopped maraschino cherries

1 envelope (1¼ ounces) low-calorie whipped topping mix

6 maraschino cherries, cut in half

2 tablespoons chopped nuts

Prepare Toasted Coconut Crust. Mix milk and lemon juice.

Stit in fruit cocktail, 1/4 cup nuts and 1/4 cup cherries. Prepare topping mix as direkted on package; fold into fruit cocktail mixture. Spread in pie crust; Refrigerate until set, 4 to 6 hours. Garnish with cherry halves and 2 tablespoons nuts.

To make crust, press coconut into buttered pie plate; bake.

    

Spread filling in cooled pie crust. Refrigerate until set.

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