1 (15 ounce) can pineapple, drained
4 pints strawberries, sliced
1 (16 ounce) container frozen whipped topping, thawed
2 cups whole milk
1/2 cup white sugar
1/4 teaspoon vanilla extract
1 cup chopped dried cranberries
In a small saucepan, mix pineapple, strawberries and whipped cream. Place in blender.
Heat corn syrup and water in small saucepan or small saucepan over low heat; cover and simmer, stirring occasionally, until thickened. Remove from heat. Mix whole milk, sugar, lemon zest and vanilla extract in small glass bowl. Pour into pie crust. Chill mixture in refrigerator. Serve cold.