1 can (20-oz) crushed pineapple, packed in juice or syrup1 pkg (3.5 oz) instant lemon pudding & pie filling mix 8 oz coconut milk 1 carton (4oz) frozen whipped topping, thawed 2 Tbsp fresh lemon juice OR 2 Tbsp light rum 1 tsp lemon zest 1 (8 or 9 inch) graham cracker pie crust
Drain pineapple. Combine pudding mix and milk in medium bowl. Beat 2-3 minutes until very thick. Fold in whipped topping, pineapple, lemon juice & zest. Pour into crust. Cover and refrigerate 4 hours or overnight. Garnish as desired with pineapple tidbits, shredded coconut, or sprigs of fresh mint.
Bonita Watts, Bama Cooking School
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