Pineapple Cream Pie Name: brandi thomas Base: shaw afb Recipe: Ingredients: 1 1/2 cups milk 1/4 cup powdered sugar 1 package (4-serving size) vanilla flavor cook & serve pudding & pie filling 1 package (8 oz.) cream cheese, cut up 1 can (20 oz.) crushed pineapple, drained 1 teaspoon grated lemon peel 1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham 2 cups frozen non-dairy whipped topping, thawed Directions: 1. In medium saucepan combine milk, powdered sugar and pudding mix. Cook and stir over medium heat until boiling. Remove from heat. Stir in cream cheese until melted. 2. Reserve 1/2 cup pineapple for garnish. Stir remaining pineapple and lemon peel into pudding mixture. Spoon into crust. 3. Refrigerate at least 3 hours or until set. Spread whipped topping over pudding mixture. Sprinkle reserved pineapple around edge. Store in refrigerator.