Lemon Pineapple Pie
- 1 (9-inch) pie shell
- 1 small box lemon pudding
- 1 (8 oz.) pkg. cream cheese, at room temperature
- 1 large can drained crushed pineapple
- Make one pie shell.
- Let cool.
- Cook lemon pudding according to box directions and cool slightly.
- Cut cream cheese into small pieces and mix with slightly warm lemon pudding.
- Add crushed drained pineapple.
- Put into pie shell and refrigerate.
- When pie is cool and set, you can add whipped cream over the top, if you wish.