Ingredients

• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (12 ounce) container fat free frozen whipped topping

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Instructions

1. In a large bowl combine pineapple with juice and pudding mix. Whisk together until well blended.
2. Fold whipped topping into pineapple and spoon mixture into graham cracker crust. Refrigerate at least 3 hours before serving.