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Lemon-Pineapple Pie
Yields: 1 serving(s)
Ingredients
- 1 pack lemon instant pudding
- 1 can(s) (20 oz) crushed pineapple
- 1 container; (8 oz) thawed whipped topping**
Directions
- Mix pudding and pineapple together until well blended.
- Fold in whipped topping.
- Pour into a ready made pie shell shortbread cookie crust, graham, or vanilla wafer.
- Refrigerate 2 hours.
- **let whipped topping thaw by it self.
- Do not stir it to hurry the process!
- Other flavors of instant pudding can be substituted instead of lemon example pistachio, coconut cream, banana cream.
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