Pineapple Cream Pie

7 ingredients
8 steps

Ingredients

  • 1 cup graham crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 3 cups thawed Cool Whip Whipped Topping, divided
  • 1 can (14 fl oz/398 mL) crushed pineapple in juice, well drained

Directions

  1. 1
    Heat oven to 375 degrees F.
  2. 2
    Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
  3. 3
    Bake 8 min.
  4. 4
    or until lightly browned; cool completely.
  5. 5
    Beat pudding mixes and milk in medium bowl with whisk 2 min.
  6. 6
    Stir in 2 cups Cool Whip, then pineapple; spoon into crust.
  7. 7
    Refrigerate 3 hours or until firm.
  8. 8
    Top with remaining Cool Whip before serving.

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