CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Dairy |
|
Pies, Desserts, Fruits |
6 |
Servings |
INGREDIENTS
|
|
-Karen Thackeray |
20 |
oz |
Can crushed pineapple |
3 1/2 |
oz |
Bx instant lemon pud/pie mix |
1 |
c |
Milk |
4 |
oz |
Frozen whipped topping; thaw |
2 |
tb |
Lemon juice |
1 |
ts |
Lemon zest |
1 |
|
8 or 9-in graham pie crust |
INSTRUCTIONS
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!)<g> Source: No Guilt Desserts
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”