Light Strawberry Pie

1 CAM (8 ounces) unsweetened crushed pineapple
1 package (8 ounces) sugar-free cook-and-serve vanilla pudding mix.
1 package (3 ounces) sugar free strawberry gelatin
3 cups sliced fresh strawberries
1 (8 inch) graham cracker crust
1/2 cup reduced fat whipped topping

Drain pineapple, reserve juice in a 2-cup measuring cup.  Set pineapple aside.  Add enough water to juice to measure 1 1/2 cups; transfer to a sauce pan.  Whisk in the pudding mix and gelatin until combined.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in pineapple.  Remove from heat; cool for 10 minutes.

Add the strawberries; toss gentle to coat.  Pour into crust.  Refrigerate until set, about 3 hours.Garnish with whipped topping.