Ingrients & Directions
-Karen Thackeray
20 oz Can crushed pineapple
3 1/2 oz Bx instant lemon pud/pie mix
1 c Milk
4 oz Frozen whipped topping; thaw
2 tb Lemon juice
1 ts Lemon zest
1 8 or 9-in graham pie crust
Drain pineapple well. Combine pudding mix and milk in medium bowl.
Beat 2-3 min until very thick. Fold in whipped topping, pineapple,
lemon juice and lemon zest. Pour into crust. Cover and refrigerate 4
hours or overnight. Garnish with pineapple chunks and mint sprigs.
This is really great for those hot summer nights! Calories: 266 per
serving (but low in cholesterol!)g
Yields
6 Servings