Deana Whalen, Dallas, GA
1 (20 oz) can crushed pineapple with liquid
1 (3.4 oz) package instant lemon pudding mix
1 (8 oz) carton whipped topping
1 (6 oz) ready graham cracker piecrust
Combine pineapple and pudding mix in bowl and beat until it thickens.
Fold in whipped topping.
Spoon into piecrust.
Refrigerate for several hours before serving.