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.