Serves: 8
Total Calories: 238
1. Drain pineapple, reserving syrup. Lightly press pineapple with back of spoon to remove excess liquid. Reserve 1/4 cup of pineapple for garnish. Measure syrup. If necessary, add orange or pineapple juice to equal 1 cup total liquid.
2. In large bowl combine remaining pineapple, pineapple syrup, sour cream, milk, pudding mix, lemon juice and lemon peel. Beat with wire whisk for 1 minute. Whisk in whipped topping.
3. Spread in crust. Refrigerate at least 4 hours or until set. Garnish with reserved pineapple. Store in refrigerator.
This Fluffy Pineapple Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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