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Fluffy Pineapple Cream Pie




Source of Recipe


Wendy PNIC


List of Ingredients




1 can (20 oz.) crushed pineapple in syrup, divided
Orange juice or pineapple juice
1/2 cup sour cream
1/4 cup milk
1 package (6-serving size) vanilla flavor instant pudding & pie filling
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Shortbread Pie Crust




Recipe



1. Drain pineapple, reserving syrup. Lightly press pineapple with back of spoon to remove excess liquid. Reserve 1/4 cup of pineapple for garnish. Measure syrup. If necessary, add orange or pineapple juice to equal 1 cup total liquid.

2. In large bowl combine remaining pineapple, pineapple syrup, sour cream, milk, pudding mix, lemon juice and lemon peel. Beat with wire whisk for 1 minute. Whisk in whipped topping.

3. Spread in crust. Refrigerate at least 4 hours or until set. Garnish with reserved pineapple. Store in refrigerator.

YIELD: 8 servings