2 (8 ounce) packages cream cheese, softened
2 (14.5 ounce) cans crushed pineapple with juice
1 (3.5 ounce) package instant lemon pudding mix
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cheese and pineapple. Mix in pudding mix. Fold over into the pineapple mixture. Pour filling into pie crust.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the pie comes out clean. Cool before serving.
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