1 cn (20 oz) DOLE crushed 1 (4oz) whipped topping
Pinapple in syrup 2 tb Dole lemon juice
1 pk (4 serving size) instant 1 ts Dole lemon peel [grated]
Lemon pudding/pie filling 1 (8″or9″) graham cracker
1 c Milk Crust
1) Drain the pinapple well, then combine the pudding mix and the
milk in a med. bowl and beat for 2 to 3 min. or `til very thick… 2)
Fold in the whipped toping and the pineapple, lemon juice, and the
lemon peel; then pour all into crust… 3) Cover and refrigerate for
at least 4 hours, preferrably overnight… 4) Garnish as desired and
serve…
Yields
8 servings