Easy pineapple pie
Yield: 6 Servings -
Ingredients:
- 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
Instructions:
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!)
