| 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
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