"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pkg vanilla pudding (not instant) 1 can crushed pineapple drained Cool Whip Pie shell baked
Cook pudding according to directions on package using whole milk. Add pineapple to pudding and mix well. Add this mixture to the pre-baked pie shell and cover with wax paper touching the pudding so it won't form a skin. Let pie cool completely and then put whip cream on top.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.