1 (9 inch) pie crust, baked
1 (3 ounce) package instant white chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) package lemon-lime flavored Jell-O
1 (12 ounce) package sliced fresh pineapple with shells
Preheat oven to 325 degrees F (165 degrees C). Crack open pineapple, leaving behind the pulp. Place pineapple pulp and pulp mixture inside the pineapple.
In a small saucepan, combine pudding mix, frozen whipped topping, lemon-lime flavored gelatin and pineapple. Stir until mixture is light and sticky; refrigerate to marinate.
Spread pineapple over the top of the pineapple filling, and arrange shells on top. Pour gelatin mixture over both buns. Roll pineapple into a 6 inch square. Carefully cut and seal the edge of the pineapple into the pie crust. Secure with a sharp knife.
Bake in the preheated oven for 50 minutes, or until crust is golden brown. Cool completely. Serve with whipped topping or pineapple slices.