Pineapple Angel Pie
1(8 ounce) tub of whipped topping
1 can(s)(14 ounces) sweetened condensed milk (eagle brand)
1 can(s)(8 1/4 ounce) crushed pineapple, undrained
1/4 clemon juice
1graham cracker pie crust (9 inch)
·lemon zest garnish
How to Make Pineapple Angel Pie
- Mix together whipped topping, condensed milk, pineapple, and lemon juice. Pour into graham cracker shell. Don't be afraid to pile filling high. Garnish with more whipped topping and lemon zest and refrigerate for 3-4 hours or until firm.
You may have a bit extra filling. If so it can be refrigerated in a pudding cup.