|
|
|
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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |