Easy Pineapple Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-Karen Thackeray,
20 ounce: Can crushed pineapple,
3 1/2 ounce: Bx instant lemon pud/pie mix,
1 cup: Milk,
4 ounce: Frozen whipped topping, thaw
2 tbsp: Lemon juice,
1 tsp: Lemon zest,
1: 8 or 9-in graham pie crust,
Directions:
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!) Source: No Guilt Desserts
Source from luhu.jp
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!)
Source from luhu.jp