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Categories:Viewed: 4 - Published at: 7 years ago
Ingredients
- 1 regular pie crust
- 1 can (8 oz.) unsweetened crushed pineapple
- 1 container (8 oz.) lemon chiffon non-fat yogurt
- 1 pkg. (3.4 oz.) lemon pie filling
- 1 tsp. grated lemon peel
- 1 Tbsp. fresh lemon juice
- 1 c. frozen whipped topping, thawed (I use Cool Whip)
Method
- Prick pie crust and bake about 15 minutes in 400° oven until brown.
- Cool.
- Stir together pineapple with juice, yogurt, pudding mix, lemon peel and lemon juice.
- Stir in Cool Whip, just until blended.
- Pour in baked pie shell.
- Refrigerate at least 1 hour. Garnish with additional topping and canned pineapple slices if desired.
