-Karen Thackeray 20 oz Can crushed pineapple

3 1/2 oz Bx instant lemon pud/pie mix

1 c Milk

4 oz Frozen whipped topping; thaw

2 tb Lemon juice

1 ts Lemon zest

1 8 or 9-in graham pie crust

Drain pineapple well. Combine pudding mix and milk in medium