Pineapple Cream Pie

• 1 cup graham crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2-1/2 cups cold milk
• 3 cups thawed Cool Whip Whipped Topping, divided
• 1 can (14 fl oz/398 mL) crushed pineapple in juice, well drained

1. Heat oven to 375 degrees F.
2. Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
3. Bake 8 min.
4. or until lightly browned; cool completely.
5. Beat pudding mixes and milk in medium bowl with whisk 2 min.
6. Stir in 2 cups Cool Whip, then pineapple; spoon into crust.
7. Refrigerate 3 hours or until firm.
8. Top with remaining Cool Whip before serving.

graham crumbs, sugar, butter, cold milk, topping, pineapple

Taken from www.kraftrecipes.com/recipes/pineapple-cream-pie-172233.aspx (may not work)