2 cups white sugar
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant vanilla pudding mix
12 coolers, chilled
4 cups frozen whipped topping, thawed
1 egg
1/4 cup lemon juice
In a large bowl, mix the sugar, pudding mix and the pudding mixture. Pour over pineapple slices. Dunk dollops of whipped topping into pineapple wedges. Pour egg over all. Chill in refrigerator 1 hour.
Slice your pineapple and cut into 1 inch squares. Serve half wedges horizontally, dividing pineapple in two, and filling the fruit shells with whipped topping. Cook pineapple in oven until heated through. Serve neat and serve crumbly.