Easy Pineapple Pie

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	0 minutes
	Ready In	overnight

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Ingredients

20	ounces	pineapple, canned, crushed
3 1/2	ounces	batter mix	instant lemon pud/pie mix
1	cup	milk
4	ounces	whipped topping, prepared	thaw
2	tablespoons	lemon juice
1	teaspoon	lemon zest
1	each	pie shell (9 inch)	8 or 9 inch

Directions

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.

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Member Review

Grilled Portobello Salad with Goat Cheese

This is a superb recipe!!! Served it to our "New Year's Gang"--16 persons & was a great success! The only ingredient I added to the dressing was 1/2tsp. sugar which mellowed the tart taste. Also used a few rings of red onion for garnish & halved cherry tomatoes in place of the vine ripened, seeded tomato in the recipe. For an extra touch I served a toasted croustade rubbed with garlic & brushed with olive oil & covered with chopped & seeded tomato & goat cheese, then broiled again to warm on the side of each plate.