A quick and easy creamy pineapple pie that uses canned fruit

and whipped cream creating a rich, sweet filling.

1 9-INCH GRAHAM CRACKER PIE CRUST

1 CAN (14 0Z) SWEETENED CONDENSED MILK

1 CAN (8 OZ) CRUSHED PINEAPPLE – undrained

1/4 CUP LEMON JUICE – freshly squeezed

1 CARTON (8 OZ) FROZEN WHIPPED TOPPING – thawed,cold

CHOPPED TOASTED NUTS, COCONUT FLAKES AND/OR

ADDITIONAL CRUSHED PINEAPPLE – optional

DIRECTIONS:

Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, garnish with coconut flakes, toasted nuts and/or additional crushed pineapple.

BUON MANGIATA!