1 (18 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 (16 ounce) can sliced pineapple, drained
1 (14 ounce) can sliced pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant lemon custard mix
1 (10 ounce) package frozen whipped topping, thawed
1 (3.5 ounce) package instant lemon pudding mix
2 tablespoons lemon zest
1 (4 ounce) can sliced pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese, pineapple and pineapple with juice. Beat in pudding mix and lemon custard. Beat in lemon zest and pecans.
Pour mixture into 9 inch pie crust.
Bake in preheated oven for 15 to 20 minutes, or until pie is bubbly and custard is set.
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