1 (26 ounce) can crushed pineapple, drained
1 (6 ounce) can pineapple juice
1 cup (1 ounce) package instant vanilla pudding mix
3 cups milk
1 (3 ounce) package instant lemon pudding mix
1/2 cup chopped pecans
8 ounces finely chopped pecans
In a large bowl, combine pineapple, pineapple juice, pudding mix, milk and lemon pudding mix. Mix gently with hands until ingredients are well blended. Refrigerate or freeze until ready to serve. Form filling into the center of a 9 inch square pan.
While filling is in freezer, place pecans into freezer bag. Freeze pecans until completely thawed. Remove fruit from freezer bag. Seal bubble botch and cut into chunks; defrost. Sprinkle with pecans. Remove fruit from freezer bag; seal. Refrigerate until set.
Heat oven to 375 degrees F. Mix remaining 1 1/2 cup pineapple juice (including juice from fruit that is frozen) and lemon pudding mix in small bowl. Mix slowly until whipped. Spoon filling into crust; top with pecans.
Bake at 375 degrees F for 1 hour or until filling is set. Cool completely and slice into 1/4 inch slices. Garnish with pecans. Serve warm.
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