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1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) cream cheese (fat-free)
1 pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
graham cracker crust

Mix pineapple, cream cheese and pudding together and fold in
Cool Whip. Pour into graham cracker crust and refrigerate for 2 to
3 hours.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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