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: 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. Cover and freeze 6 hours, or until firm. Let stand at room temperature 10 minutes before serving.
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