Quick Lemon Pineapple Pie
|Graham cracker crust||1|
|Canned crushed pineapple||20 Ounce (1 Can)|
|Instant lemon pudding mix||3 3⁄4 Ounce (1 Package, 3 1/2 Or 3 3/4 Ounce)|
|Dessert topping mix||1 Ounce (1 Envelope)|
Prepare Graham Cracker Crust.
Press crumb mixture firmly onto bottom and sides of a 9-inch pie plate.
For filling, in bowl stir together undrained pineapple and dry pudding mix.
Prepare topping mix following package directions; fold into pineapple mixture.
Turn into the chilled crust.
Cover; chill pie.
Garnish pie with more whipped dessert topping, if desired.