Karen's Kitchen

INGREDIENTS:

1 Regular Pie Crust
1 can (8oz) unsweetened crushed pineapple in juice
(do not drain)
1 container (8oz) lemon chiffon or lemon nonfat or low fat yogurt
1 pkg. (3.4oz) instant lemon pudding and pie filling
1tsp. grated lemon peel
1TBS fresh lemon juice
1 cup frozen whipped topping thawed.

Heat oven to 400 degrees. Place pie crust on baking sheet.
Thoroughly prick bottom and side of crust with a fork.
Bake 10 to 12 minutes or until crust is lightly browned.
Cool.
STIR together pineapple (with juice), yogurt, pudding mix, lemon peel and lemon juice. Stir in whipped topping just until blended.
Pour into baked pie crust. Refrigerate at least 1 hour. Garnish with additional whipped topping and canned pineapple slices if desired.
( I have used graham cracker crust for this also)
Serves 6

Submitted by: Visitor from Illinois