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.

  
  

Almost Heaven

Ingredients

• 1 (18 1/4 ounce) packages yellow cake mix
• 1 (20 ounce) cans crushed pineapple
• 1 (1 ounce) package sugar-free instant vanilla pudding mix or 1 small regular instant vanilla pudding
• 1 (8 ounce) packages cream cheese, softened
• 2 cups cold milk
• 1 (8 ounce) cartons frozen whipped topping
• 1 cup finely chopped pecans

Directions

1. Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.
2. Mix the pudding, milk and cream cheese, beating until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
3. Refrigerate.

 

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