1 lg. size pre-pared graham cracker crust
3 oz. size instant pistachio pudding
20 oz. can crushed pineapple (natural juice)
8 oz. container Cool Whip ("light" is best)

Drain a very small amount of juice from the pineapple. Add to pudding in a mixing bowl and mix thoroughly. Fold in Cool Whip. Put in graham cracker crust and top with slivered almonds, if desired. Cool in refrigerator about 3 hours before serving.