- 1 (9-inch) prepared graham cracker crust
- 1 can (8 oz.) Pineapple, crushed with juice
- 1 pkg. (3.5 oz.) Instant vanilla pudding mix
- 1 container (12 ounces) fat-free frozen whipped topping
- In a large mixing bowl, combine pineapple, juice, and pudding mix. Blend until everything is well combined.
- Fold in the whipped topping and pour the mixture into the graham cracker crust. Refrigerate for a minimum of 3 hours before serving.