-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