Frozen Pineapple-Lemon Pie

What You'll Need:

1 (20-ounce) can crushed pineapple in heavy syrup, drained (reserve 1 tablespoon syrup)
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup chopped walnuts
grated peel of 1 lemon
2 teaspoons lemon juice
1 (9-inch) prepared graham cracker pie crust
What To Do:
1. In a large bowl, combine pineapple, the reserved syrup, whipped topping, nuts, lemon peel, and lemon juice; stir until well blended then spoon into crust.
2. Cover and freeze 6 hours, or until firm. Let stand at room temperature 10 minutes before serving.

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