Ingredients
1 can (20 ounces) unsweetened crushed pineapple, drained1 package (3.4 ounces) instant lemon pudding mix1 carton (8 ounces) frozen whipped topping, thawed1 reduced-fat graham cracker crust (9 inches)
Preparation
In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.
