Post by mandie68 on Dec 18, 2005 3:18:27 GMT -5
Lemon Pineapple Chiffon Pie
1 9" pie crust (Regular, or Graham Cracker)
1 8oz. can Crushed pineapple in juice
2 8oz. lemon yogurt (chiffon or non fat)
1 box (3.4oz) Instant pudding (lemon or vanilla)
1 Tablespoon lemon juice
2 cups Whipped Topping
Stir together pineapple with juice, yogurt, and pudding. Mix and add lemon juice. Fold in Whipped topping until blended. Pour into pie shell. Refrigerate at least one hour. Garnish with extra topping and sliced pineapple.
We use the chiffon lemon yogurt...and if making for a diabetic remember to use sugar free instant pudding....
1 9" pie crust (Regular, or Graham Cracker)
1 8oz. can Crushed pineapple in juice
2 8oz. lemon yogurt (chiffon or non fat)
1 box (3.4oz) Instant pudding (lemon or vanilla)
1 Tablespoon lemon juice
2 cups Whipped Topping
Stir together pineapple with juice, yogurt, and pudding. Mix and add lemon juice. Fold in Whipped topping until blended. Pour into pie shell. Refrigerate at least one hour. Garnish with extra topping and sliced pineapple.
We use the chiffon lemon yogurt...and if making for a diabetic remember to use sugar free instant pudding....