Pineapple Fluff Pie

• 3 1/2 or 3 1/4 oz. pkg. vanilla tapioca pudding mix
• 3 oz. lemon flavored gelatin
• 1 1/4 c. milk
• 2 graham cracker pie crusts
• 3 oz. can frozen pineapple juice concentrate
• 2 c. nondairy whipped topping, thawed
• 8 1/4 oz. crushed pineapple, well drained

1. In saucepan, combine pudding mix and gelatin.
2. Stir in milk. Cook and stir until thickened and bubbly (mixture may appear curdled during cooking).
3. Remove from heat.
4. Stir in pineapple juice concentrate.
5. Chill mixture until partially set (the consistency of unbeaten egg whites), stirring often. Fold the whipped topping into the gelatin mixture. Fold in the well drained pineapple. Chill until mixture mounds when spooned. Divide mixture between graham cracker crusts.
6. Chill several hours or overnight. Makes 2 pies.

vanilla tapioca, lemon flavored gelatin, milk, graham cracker pie crusts, pineapple, nondairy whipped topping, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580868 (may not work)