A refreshing, pineapple lemon cream pie that's quick and easy.

Pineapple Pie

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

1. Combine sweetened condensed milk and lemon juice, mixing well.
2. Fold in pineapple and whipped topping.
3. Spoon mixture into crust. Chill several hours before serving.

Makes 8 servings.