A refreshing, no-bake pineapple lemon cream pie that takes only minutes to assemble.
1 (9-inch) graham cracker crust
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 (20-ounce) can crushed pineapple, drained
1 (8-ounce) container non-dairy whipped topping, thawed
- Combine sweetened condensed milk and lemon juice, mixing well.
- Fold in pineapple and whipped topping.
- Spoon mixture into crust. Chill 2 to 3 hours before serving.
Makes 6 to 8 servings.