Categories: Pies, Desserts, Fruits 
      Yield: 6 servings 
  
           -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 
  
   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!) Source: No Guilt Desserts