Frozen Pinkglow® Pineapple Pie


• 1 cup crushed Pinkglow® Pineapple (about 1 pineapple)

• 8 ounces whipped topping

• 1 package instant lemon pudding

• 1 cup milk

• 2 drops red food coloring (optional)

• 1 9-inch graham cracker crust (store bought or homemade)


Homemade graham cracker crust Ingredients: 

• 1 1/2 cups graham crackers (12-14 sheets, finely crushed)

• 1/2 cup butter (melted)

• 1/3 cup granulated sugar



  1. Cube your Pinkglow® Pineapple into 1-2 inch cubes, reserving a few small slices of pineapple for the top the pie, if desired.
  2. Use a food processor or blender to crush the pineapple. Pulse the mixture less if you would like larger pineapple chunks in your pie. Set it aside.
  3. In a small to medium-sized bowl, whisk 1 cup of cold milk and instant lemon pudding. Whisk until it starts to thicken, then place it in the fridge for 2-3 minutes to finish setting.
  4. Open the whipped topping and place 1/2 cup of it in a small bowl (set it in the fridge for topping the pie later).
  5. In a large bowl, mix the crushed pineapple and whipped topping until combined.
  6. Remove the pudding from the fridge and fold it into the pineapple mixture. Mix until combined. 
  7. Add 2 drops of red food coloring to bring out the pink color of the pie! This is optional.
  8. Prepare your graham cracker crust, then pour the filling into the crust. (Note: you will have a small amount of extra filling if using a store-bought crust).
  9. Freeze for 2-3 hours or until the pie is set. Top each slice with your reserved whipped topping and pineapple slices, then enjoy! 


Homemade graham cracker crust Directions: 

  1. Finely crush the graham cracker sheets using a food processor or rolling pin.
  2. Stir together crushed graham crackers, sugar and melted butter.
  3. Press the mixture down on the bottom and edges of a 9-10” pie plate using your fingertips or the back of a measuring cup.
  4. Set the crust aside and make your filling!