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1 can (20 ounces) crushed pineapple
1 package (3.5) instant lemon pudding
1 cup milk
Cool Whip (4 ounces), thawed
2 tablespoons lemon juice
1 tablespoon lemon zest
1 (8 or 9-inch) graham cracker pie crust

Drain pineapple well. Combine pudding mix and milk in medium bowl. Beat 2 to 3 minutes until very thick.

Fold in Cool Whip, pineapple, lemon juice and lemon zest. Pour into crust. Cover and refrigerate 4 hours or overnight.

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