PINEAPPLE LEMON PIE

1 (4-serving size) package lemon pudding and pie filling mix (cook-and-serve, not instant)
2 1/2 cups Dole Crushed Pineapple With syrup, undrained (No.2 or 1 lb., 4 oz. can)
1/2 cup water
2 tablespoons butter
1 (8 or 9-inch) graham cracker crust
Whipped cream (for serving)

Combine lemon pudding and pie filling mix, undrained crushed pineapple, water and butter. Bring to a boil, stirring constantly. Cool about 0 minutes.

Pour into cooled graham cracker crust and chill until ready to serve.

Garnish with whipped cream.

Makes about 6 servings
From: Recipelink.com
Source: Recipe pamphlet: The Pineapple Cookbook, Dole Company, not dated