Creamy Pineapple Pie
1 vanilla instant pudding mix
2 cups cold milk
3 tablespoons pineapple juice
1 cup crushed pineapple, drained
2 cups whipped topping
1 traditional dough ready-to-use pie shell
In a medium bowl, use an electric mixer to beat the pudding mix, milk and pineapple juice together until thickened.
Stir in the crushed pineapple into pudding.
Pour into prepared pie shell.
Refrigerate for an hour before serving.
Serve each pie slice with a dollop of whipped cream topping.