1 (3.4-ounce) package instant pistachio pudding
1 (15 1/2-ounce) can crushed pineapple
1 (8-ounce) container Cool Whip
Stir instant pudding and pineapple together and fold in Cool
Whip. Pour into shallow 8x8-inch pan and freeze. To serve, cut
Yield: 6-8 servings.
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