from Maureen
| 1 | 20 ounce can crushed pineapple in syrup |
| 1 pkg | 4serving size instant lemon pudding/pie filling mix |
| 1 cup | milk |
| 1 carton | 4 ounce frozen whipped topping |
| 2 tbl | lemon juice |
| 1 tsp | grated lemon peel |
| 1 | 8-9" graham cracker pie crust |
| Drain pineapple well. Combine pudding mix and milk in a
medium bowl. Beat 2-3 minutes until very thick. Fold in whipped topping,
pineapple, lemon peel and lemon juice. Pour into crust. Cover and
refrigerate 4 hours or overnight. 6-8 servings 251 calories per serving |
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